Cheesy Pasta Leek Cups
Preheat oven to 180°C (approximately 350°F). Line wells of a muffin pan with paper liners.
Cut leek lengthwise, rinse, trim as necessary and cut into narrow strips. Blanch leek in boiling salted water, drain, rinse with cold water and drain well.
Cook pasta in boiling salted water until al dente, drain, rinse with cold water and drain well.
Mix cream with eggs and half of the cheese and season with salt, pepper and nutmeg.
Mix leek and pasta and spoon into prepared muffin pan. Pour egg mixture over pasta mixture in muffin pan, sprinkle with remaining cheese and bake for about 25 minutes.
Remove pasta leek cups from pan to serve.