Spinach and Gruyere Cheese Terrine Recipe

Spinach and Gruyere Cheese Terrine Recipe[yields]

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.

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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