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🍽️ Vegetable-Egg Terrine

204 kcal · 30 min · 4 servings

Ingredients

• 4 bell peppers (red and yellow)
• 8 eggs
• 400 ml milk
• 2 tsp cornstarch
• 100 g finely grated cheese (e.g. Emmentaler)
• salt
• pepper
• nutmeg
• 100 g peas (frozen)
• 1 handful chervil
• butter (for the foil)
• nasturtium flowers (for garnish)

Instructions

1. 1. Preheat the oven to 200°C fan.
2. 2. Wash the bell peppers thoroughly.
3. 3. Halve the bell peppers and remove the seeds.
4. 4. Cut the bell peppers into strips.
5. 5. Beat the eggs with the milk.
6. 6. Stir the cornstarch into the egg milk.
7. 7. Fold the cheese into the egg milk.
8. 8. Season the egg mixture with salt.
9. 9. Season the egg mixture with pepper.
10. 10. Season the egg mixture with nutmeg.
11. 11. Line a loaf pan (28 cm) with aluminum foil.
12. 12. Make sure the aluminum foil hangs over the edge of the pan.
13. 13. Brush the pan with melted butter.
14. 14. Pour some of the egg mixture into the pan.
15. 15. Distribute the bell pepper strips in the pan.
16. 16. Add the frozen peas to the pan.
17. 17. Add the tarragon to the pan.
18. 18. Set aside some tarragon for garnish.
19. 19. Alternate the layers until all ingredients are in the pan.
20. 20. Fold the aluminum foil over the egg mixture.
21. 21. Place the pan in a baking tray.
22. 22. Fill the baking tray with water.
23. 23. Bake the terrine for about 1 hour in the oven.
24. 24. Let the terrine rest for 10 minutes.
25. 25. Invert the terrine from the pan.
26. 26. Slice the terrine while warm or cold.
27. 27. Garnish the slices with the reserved tarragon.
28. 28. Garnish the slices with nasturtium flowers if desired.

Nutrition per serving

• kcal: 204
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 10 g