Looks like a really good recipe. The only thing I would do differently is that I would cut the ham into thin strips, rather than the chunks in the picture, but that is just my taste.
Also, be careful that the heat is not too high and the pan is not too hot when you add the quark and egg mixture. Obviously you need some heat to cook the eggs, but not too much or the quark will curdle.
And I agree with Derbynanny - freshly grated Parmesan (not the stuff in tubs, but freshly grated from a block) would be perfect with this. You can have 28g as an A choice, and that's loads. Or a level tablespoon (which would probably be enough) is only 1.5 syns.