- 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.
- Calories: 322
- Fat: 24g
- Protein: 14g
- Sodium: 223mg
- Carbohydrates: 11g
- Fiber: 4g
- Sugar: 4g
Nutritional Information (per serving)
- 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
- Preheat the oven to 350F.
- Lightly butter a 2-quart ceramic terrine mold.
- In a large pan, heat the olive oil, then sauté the onions until transparent but not brown.
- 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.
- Transfer to a strainer and drain as much liquid as possible out of the spinach, squeezing if necessary. When thoroughly drained, chop coarsely.
- To make the custard, lightly beat together the whole eggs, egg yolks, milk, and cream.
- Stir in the chives. Season with salt and pepper and nutmeg.
- Line the terrine with the reserved spinach leaves.
- Pour one third of the custard in the bottom before adding one third of the spinach.
- Sprinkle with 1/3 cup Gruyere cheese.
- Repeat the layers, ending with the cheese.
- Place the mold in a hot-water bath and bake for 45 minutes, or until a toothpick in the center comes out clean.
- 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.
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