Preheat oven to 350°F. Prepare a 9 ½ inch loaf pan by cutting a piece of parchment paper to lay across the width of the loaf pan allowing the ends to hang over the sides. Lightly butter the exposed short ends of the pan. This will help you remove the terrine once it has finished baking.

Steam vegetables until very tender. Drain, cool and finely dice to create roughly 2 ½ cups.

Beat together the eggs, milk, salt, pepper, fresh herbs and fresh nutmeg.

Pour a small amount of the milk mixture into the bottom of the lined container to make a thin base layer. Sprinkle the vegetables on top then add the remaining milk. Fold the parchment paper ends over to cover the top of the pan.

Set the loaf pan into a larger roasting pan, and pour boiling water into the roasting pan until it is halfway up the sides of your container.

Bake for 30 to 40 minutes or until the tip of a knife inserted in the middle comes out clean.

Bake for 30 to 40 minutes or until the tip of a knife inserted in the middle comes out clean.

Cool and when ready to serve, use the parchment paper “handles” to carefully lift the terrine from the pan. Slice and serve.