Spaghetti muffins with herb curd

Ingredients for 4 servings:

• salt and pepper
• Fat for the muffin tray (8 cavities)
• 100 g ham, cooked
• 200 g pasta (spaghetti)
• 200 ml milk
• 4 m.-sized eggs
• 150 g peas, frozen
• 50 g cheese (grated Gouda)
• 250 g quark (20% fat)
• 4 sprigs of parsley
• ½ bunch chives
• some salad to garnish

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Add the spaghetti to 2 liters of salted water (use 3 teaspoons of salt) and cook for about 10 minutes. Grease a muffin tin with margarine. Finely dice the ham. Preheat the oven: (E: Stove: 200°C/ Fan: 175°C/ Gas Mark 3) Whisk 200 ml of milk and the 4 eggs in a mixing bowl. Season the egg wash generously with salt and pepper. Drain the spaghetti after cooking and let it drain well. Mix the spaghetti in a bowl with the ham and frozen peas. Divide the spaghetti mixture between the greased muffin tins, rolling them up into nests using a tablespoon and fork. Pour the egg wash over the mixture and sprinkle with the cheese. Place the muffins in the preheated oven and bake for about 20 minutes, until the egg wash has set and the cheese is golden brown. Combine the quark and 3 tablespoons of milk, season with salt and pepper. Wash the herbs. Chop the parsley, finely chop the chives, and stir both into the quark. Let the muffins cool slightly. Remove from the pan and serve on a lettuce leaf with some quark.