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Broccoli, Feta, and Hazelnut Terrine

This elegant Broccoli, Feta, and Hazelnut Terrine is a versatile make-ahead dish. Tender broccoli florets are nestled among creamy feta cheese and crunchy hazelnuts, all bound together in a silky egg custard. Perfect for casual lunches or sophisticated dinner parties, it can be served warm, at room temperature, or chilled.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Dinner, Main Course
Cuisine Italian, Mexican
Servings 8 servings
Calories 250 kcal

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Medium saucepan
  • Large bowl for ice water
  • Colander
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Large roasting pan (for water bath)

Ingredients
  

Produce

  • 1 1/4 pounds Broccoli florets cut into small pieces [600 g]

Dairy

  • 7 ounces Feta cheese crumbled [200 g]
  • 1 cup Heavy cream [240 ml]
  • 4 Large eggs
  • 2 Large egg yolks

Nuts & Seeds

  • 1/3 cup Hazelnuts skinned and roughly chopped [50 g]

Baking & Spices

  • 1 teaspoon Salt
  • 1/4 teaspoon Black pepper freshly ground
  • 1/8 teaspoon Nutmeg grated

Oils & Vinegars

  • 1 tablespoon Unsalted butter for greasing the pan [15 g]

Instructions
 

Prepare the Broccoli

  • Bring a large pot of salted water to a boil. Add broccoli florets and cook for 3 minutes until bright green and slightly tender.
  • Drain and immediately plunge into ice water to stop the cooking process. Once cooled, drain well and pat dry with paper towels.

Prepare the Terrine Base

  • Preheat the oven to 350°F (175°C). Grease the loaf pan with butter.
  • In a large bowl, whisk together the eggs, egg yolks, heavy cream, salt, pepper, and nutmeg until well combined.

Assemble the Terrine

  • Layer half of the broccoli in the prepared loaf pan. Sprinkle with half of the feta and hazelnuts.
  • Repeat with the remaining broccoli, feta, and hazelnuts.
  • Gently pour the egg mixture over the layers, ensuring it seeps between the broccoli florets.

Bake the Terrine

  • Place the loaf pan in a larger roasting pan. Fill the roasting pan with hot water to come halfway up the sides of the loaf pan.
  • Carefully transfer to the oven and bake for 45-50 minutes, or until the terrine is set and lightly golden on top.
  • Remove from the water bath and let cool on a wire rack for 30 minutes.

Serve

  • Once cooled for 30 minutes, run a knife around the edges of the terrine and carefully invert onto a serving platter.
  • Slice and serve warm or at room temperature. Alternatively, you can refrigerate for firmer texture and serve chilled.

Notes

This terrine can be made ahead and refrigerated for up to 2 days. Bring to room temperature before serving for best flavor.
Keyword Vegetarian