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1
Preheat the oven to 425 degrees F and lightly butter a regular-size 6-cup muffin tin.
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2
Cook the pasta according to the package directions until al dente.
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3
While the pasta is cooking, in a large bowl stir together the cream, 1/4 cup of the cheese, nutmeg, and piment despelette.
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4
Season to taste with salt and pepper.
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5
Using a pasta spoon, scoop the cooked pasta out of the water and into the cream mixture.
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6
Stir well to coat each strand.
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7
Add a little of the pasta water if the cream starts to clump.
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8
Let the pasta rest in the cream for a couple of minutes.
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9
Using tongs, grab a small amount of the pasta and let it hang for a minute over the bowl to straighten.
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10
Then place it in one of the muffin cups, forming a spiral as you lay it in.
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11
Dont worry too much about making a perfect nest, but do leave a little indentation in the middle.
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12
Repeat with the remaining pasta, filling all the cups.
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13
If you still have some cream in the bowl, pour enough into each nest so you can just see it starting to show through the top layer of pasta.
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14
If youre out of liquid, get a bit more cream to top off each nest.
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15
Divide the remaining 1/4 cup cheese among the nests, sprinkling it on top.
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16
Bake the nests until the tops are golden and bubbly, about 10 minutes.
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17
Remove the tin from the oven and carefully, so as not to burn yourself, crack a quail egg into the center of each nest.
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18
Reduce the oven temperature to 350 degrees F and bake the eggs for 5 minutes, or until the whites have set.
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19
Let the gratin cool for 5 to 10 minutes to firm up before serving.
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20
Garnish with the herbs, shallots, or a little pesto.
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21
Yum!
