Preheat oven to 200c.
Firstly make the Parmesan crisps:
Line a baking sheet with parchment and finely grate the Parmesan.
Drop teaspoons of the Parmesan onto the parchment in even rows.
Using your fingers heap each pile of Parmesan into little mounds.
Bake for 3 until melted and just crisp at the edges.
Leave to cool and firm.
This can be done in advance and stored in an airtight tin until needed.
For the cups:
Cut each slice of Serrano ham into 2 and use to line the muffin tin. Gently push the ham into each hole making sure there are no gaps.
Don’t worry if the ham crinkles or comes up slightly above the top of the hole as the ham will shrink slightly in the oven.
Bake for 5-7mins until the ham is just crisp and holding its shape. Leave to cool in the tin.
Break each quail egg into a small ramekin then slowly tip it into each ham case.
Season cream with pepper and nutmeg and using a teaspoon put a dash into each case being careful not to overfill.
Return to the oven and bake for 4mins until the yolk is just set.
Top each with a Parmesan crisp and ideally serve warm.
Note: the best way to crack a quail egg is with a small sharp knife. Gently tap the shell and then pierce membrane beneath. Drop the egg into a little ramekin before using – this way any unwanted broken yolks can be avoided!