Wash and clean the leek and cut it into 1 cm pieces. Cut the ham into 1 cm cubes. Whisk eggs, milk and cream. Season with salt, pepper and nutmeg. Grate mozzarella roughly. Finely grate parmesan.
Cook the pasta in boiling salted water according to the instructions on the packet. Add the leek about 3 minutes before the end of the cooking time and cook along. Drain the noodles and leek and allow to drain.
Mix the noodles, leek and ham and pour into 4 small casseroles (each with a capacity of approx. 300 ml). Pour the egg mixture over it and sprinkle with the cheese. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
manufacturer) bake for about 45 minutes.