Spinach and Gruyere Cheese Terrine Recipe

Spinach and Gruyere Cheese Terrine Recipe

  • Makes: 8 Servings
  • Ready In: 60 mins
  • Prep Time: 10-15 mins
  • Cook Time: 50-55 mins

You could call this “quiche without a boarder,” as it doesn’t have a crust. If you don’t have time to make a pie shell, you will find it easy to cook the terrine over a hot-water bath, which does not require the constant attention a piecrust does to keep from burning. This is a versatile dish that can be presented as an appetizer, a main course, or a salad.

    Nutritional Information (per serving)

  • Calories: 322
  • Fat: 24g
  • Protein: 14g
  • Sodium: 223mg
  • Carbohydrates: 11g
  • Fiber: 4g
  • Sugar: 4g


  1. 1 tablespoon unsalted butter
    2 tablespoons olive oil
    2 small onions, chopped
    2 1/2 pounds fresh spinach, stems removed, rinsed, and reserved in cold water
    1 cup grated Gruyere cheese

    3 whole eggs
    2 egg yolks
    1 cup milk
    1 cup cream
    2 tablespoons chopped fresh chives
    Salt and pepper
    Freshly ground nutmeg


    1. Preheat the oven to 350F.
    2. Lightly butter a 2-quart ceramic terrine mold.
    3. In a large pan, heat the olive oil, then sauté the onions until transparent but not brown.
    4. Taking a handful of spinach at a time, shake off the water and add it to the pan. Cook for 2 minutes, or until the spinach is wilted and soft. Set aside 12 leaves.
    5. Transfer to a strainer and drain as much liquid as possible out of the spinach, squeezing if necessary. When thoroughly drained, chop coarsely.
    6. To make the custard, lightly beat together the whole eggs, egg yolks, milk, and cream.
    7. Stir in the chives. Season with salt and pepper and nutmeg.
    8. Line the terrine with the reserved spinach leaves.
    9. Pour one third of the custard in the bottom before adding one third of the spinach.
    10. Sprinkle with 1/3 cup Gruyere cheese.
    11. Repeat the layers, ending with the cheese.
    12. Place the mold in a hot-water bath and bake for 45 minutes, or until a toothpick in the center comes out clean.
    13. To serve, invert on a plate and slice.


    • Mix in a small amount of fresh sorrel with the spinach.
    • The custard can be flavored with curry, chopped garlic, or fresh summer herbs like basil or oregano.
    • In the summer, diced roasted red pepper adds a deeper flavor.
    • Serve cold with a basic vinaigrette spooned over each slice.
    • The terrine can be done in individual ramekins and served as an appetizer. Cook for 25 minutes.
    • To make a quiche, mix the spinach and cheese together with the custard and pour into an unbaked pie shell.
    • Bake in a preheated 375F oven for 35 minutes.

Monique Jamet Hooker is the author of Cooking with the Seasons: A Year in My Kitchen . Born and raised in Brittany, France, she developed an interest in cooking at a young age. She trained extensively in France and started her own cooking school Monique's French Cuisine.

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