preheat the oven to 180c. Butter the muffin tin.
Put the puff pastry into each hole in the muffin tin, cutting around the top edge with a knife. Use a fork or knife to make holes in the pastry at the bottom.
Using parchment paper, cut a little circle and tuck it into each muffin tin hole. Then sprinkle some baking beans into each hole.
Bake for 5 minutes in the oven then remove. Leave to cool, then scoop out the paper and baking beans. (I use the paper to prevent the baking beans getting stuck in the pastry. I don't want people to break their teeth when biting in).
Meanwhile, in a bowl, whisk the eggs gently, add salt and pepper, creme fraiche and cheddar.
Pour hot water into the broad beans and double pod them. Use the bright green inner pod and put this into the egg bowl.
I didn't cook the spinach, I prefer a slightly fresher bite. I just added it as is to the egg mixture.
I added the tarragon, cut fairly small
I ladle a little of the egg mixture into each muffin hole.
Bake for 20 minutes at 180C.
If you want to heat it up before serving later, slightly underbake.
You can serve hot or cold.