Summary

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

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Instructions

1. 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.
2. Preheat the oven: (E: stove: 200 degrees / convection: 175 degrees / gas: level 3)
3. Whisk 200 ml milk and the 4 eggs in a mixing bowl with a whisk. Season egg milk with salt and pepper.
4. When the cooking time is over, drain the spaghetti and drain well. Mix the spaghetti with the ham and frozen peas in a bowl.
5. Spread the spaghetti mixture in the greased hollows of the muffin tray, using a tablespoon and fork to roll it up like a nest.
6. Pour the egg milk over it and sprinkle the cheese on top.
7. 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.
8. 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.
9. Let the muffins cool down a little.
10. Lift out of the mold and arrange on a lettuce leaf with some quark.