Terrine with Egg and Vegetables

Name: Terrine with Egg and Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8
Ingredients: 4 bell peppers (red and yellow); 8 eggs; 400 ml milk; 2 tsp starch; 100 g finely grated cheese (e.g., Emmental); Salt; Pepper; nutmeg; 100 g peas (frozen); a handful dill; butter (for the foil); caper flower (for garnish)

Prep: 15min

| Servings: 8 | Cook: 1h

Terrine with egg and vegetables is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!

Ingredients

4 bell peppers (red and yellow)
8 eggs
400 ml milk
2 tsp starch
100 g finely grated cheese (e.g., Emmental)
Salt
Pepper
nutmeg
100 g peas (frozen)
a handful dill
butter (for the foil)
caper flower (for garnish)

Instructions

1.
Preheat the oven to 200°C fan.
2.
Wash, halve, clean and slice the bell peppers into strips. Whisk the eggs with milk, starch and cheese. Season with salt, pepper and nutmeg. Line a 28 cm loaf tin with aluminium foil so that it overhangs the edges. Brush with melted butter. Alternately pour in the egg mixture, add bell pepper strips, frozen peas and drained dill (reserve some for garnish) into the tin. Fold the foil over the egg mixture.
3.
Place the tin on a fat pan filled with water. Bake in the oven for about 1 hour.
4.
Let rest for 10 minutes. Flip out and cut into slices while warm or cold. Serve garnished with dill and caper flowers if desired.