Spaghetti Muffins with Herb Curd
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- salt and pepper
- Grease for the muffin tin (8 cavities)
- 100 g ham, cooked
- 200 g pasta (spahetti)
- 200 ml milk
- 4 medium egg (s)
- 150 g peas, frozen
- 50 g cheese (rated Gouda cheese)
- 250 g quark (20% fat)
- 4 stalks parsley
- 0.5 ½ bunch chives
- some lettuce to garnish
Print Recipe
Pin Recipe Instructions
- Put the spaghetti in 2 liters of salted water (use 3 teaspoons of salt) and cook for about 10 minutes. Grease the muffin sheet with margarine. Cut the ham into fine cubes.
- Preheat the oven: (E: stove: 200 degrees / convection: 175 degrees / gas: level 3)
- Whisk 200 ml milk and the 4 eggs in a mixing bowl with a whisk. Season egg milk with salt and pepper.
- When the cooking time is over, drain the spaghetti and drain well. Mix the spaghetti with the ham and frozen peas in a bowl.
- Spread the spaghetti mixture in the greased hollows of the muffin tray, using a tablespoon and fork to roll it up like a nest.
- Pour the egg milk over it and sprinkle the cheese on top.
- Put the muffins in the preheated oven and bake for about 20 minutes until the egg milk has hardened and the cheese is golden yellow.
- Mix the quark and 3 tablespoons milk, season with salt and pepper. Wash herbs. Chop the parsley, cut the chives into fine rolls and stir both into the quark.
- Let the muffins cool down a little.
- Lift out of the mold and arrange on a lettuce leaf with some quark.
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