Get your oven ready by preheating it to 180°C (or 160°C for fan-forced ovens). Grease a 6-hole muffin pan (each hole being 80ml or 1/3 cup). To make things easy, line the bases of the muffin holes with baking paper.

Use a large saucepan with boiling, salted water and follow the instructions on the packet. Cook until it's just tender, then drain and transfer it to a bowl.

In a non-stick frying pan over medium-high heat, heat up the oil. Toss in the ham and cook it, stirring every now and then, for about 5 minutes or until it starts to get nice and crispy. Now, add the garlic and give it a good stir. Cook for about 30 seconds until that delightful aroma fills the kitchen.

Add that crispy ham mixture to the pasta. Use your tongs to give it a good toss until it's all combined. Then, divide this tasty creation among the prepared muffin pan holes.

In a jug, combine the egg, cream, and parmesan. Carefully pour this mixture into the muffin holes. Pop it in the oven and bake for about 17 minutes or until it's set. After that, let it sit for 3 minutes to cool. Then, gently run a flat-bladed knife around the edges, and release the quiches from the pan.