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Egg cake with fine herbs and Comté cheese


Ingredients:6 people
  • fresh eggs
    10
  • chives
    1 bunch
  • flat-leaf parsley
    1 bunch
  • fresh mint
    10 sprigs
  • basil
    10 sprigs
  • comté cheese
    125 g
  • garlic
    2 cloves
  • grated nutmeg
    6 pinches
  • butter
    2 walnuts
  • salt, black pepper from the mill
    QS


Preparation:
  • Preparation time:20 minutes
  • Cooking time:35 minutes


Difficulty:[usr 2]

Preheat the oven to th. 5 (150°C).

Whisk the eggs in a mixing bowl. Grate the crumbled county cheese, add it to the eggs and mix.

Wash, strip and finely chop the fine herbs. Peel and chop the garlic finely.

Heat 1 knob of butter in a pan, add the herbs, garlic, nutmeg, salt and a few turns of the pepper mill. Mix for 2 minutes over low heat, pour the beaten eggs into the pan and let them set very slightly.

Put this preparation in a buttered cake mold and slide in the oven.

Let the terrine cool before unmolding.

Egg cake with fine herbs and Comté cheese