For the chard and tomato quiche with herb cream cheese, roll out the puff pastry, line the quiche dish with it and poke holes in the bottom of the puff pastry with a fork.
Cut the onion, garlic cloves and hamburger bacon into small cubes and fry in oil. Add the chopped chard and sauté again. Add 125 ml water and Knorr Bouillon Pur Rind and boil down for 5 minutes. Season with salt and pepper, remove from heat and let cool. Halve cocktail tomatoes, add to chard mixture. Spread everything evenly on the puff pastry. Whisk the herb cream cheese and the eggs and spread over the quiche. Finally sprinkle with cheese and bake in a preheated oven at 190° C for about 40 minutes. Serve hot.