Ham and Egg Pasta Bake

Pour 2 litres of water into a large pot, bring to a boil, and season with 1 teaspoon of salt. Add the fleky (small square pasta) and cook for 6-8 minutes according to the package instructions until al dente (soft but still slightly firm in the centre). Drain in a colander and leave to drip briefly.

Meanwhile, peel the onion and finely chop it so it sautés evenly. Cut the smoked ham into small cubes (approximately 1 cm) so they heat through evenly during the short sauté.

In a small saucepan, melt 30 g of butter and let it cool slightly so it does not curdle when mixed.

Heat a little oil in a frying pan over medium heat. Add the chopped onion and fry for 5-7 minutes until translucent and beginning to sweeten. Stir occasionally to prevent burning.

Add the chopped smoked ham to the onion and fry for 2-3 minutes, just to warm the meat and lightly brown it.

In a large bowl, whisk the eggs with the milk and freshly ground black pepper. Add the drained fleky, the sautéed onion and ham mixture, and the melted butter. Mix everything thoroughly, taste, and add salt if needed (keep in mind that ham and cheese will add saltiness).

Preheat the oven to 180 °C (fan 160-170 °C).

Grease a baking dish or casserole with butter to prevent the pasta from sticking.

Transfer the prepared mixture to the dish, level the surface, and sprinkle grated cheese on top to taste.

Bake in the preheated oven for about 35-40 minutes, until the top is golden and the filling has set. Check with a skewer in the centre, it should come out clean. The surface should be golden and slightly crisp.

Let the dish rest for 5 minutes after taking it out of the oven, then portion and serve warm. Serve with pickled cucumbers or a vegetable relish for a contrast of flavours.