Mediterranean Vegetable Terrine

Mediterranean Vegetable Terrine

Ingredients for 10 portions

  • 500 g QimiQ Classic, unchilled
  • 100 g Yellow peppers
  • 300 g Courgettes, finely sliced , blanched
  • 300 g Quark 20% fat
  • Salt and pepper
  • Basil, finely chopped
  • 8 ml Lemon juice
  • 100 g Dried tomatoes, finely diced
  • 50 g Black olives, stoned , cut into segments
  • 50 g Capers


  1. Halve the peppers and remove the seeds. Bake in a hot oven at 180° C until brown. Allow to cool and peel.
  2. Line a terrine mould (lined with cling film) with a layer of thin courgette slices. Leave an overlap of courgette to cover the filling.
  3. Whisk QimiQ Classic smooth. Add the quark, seasoning, basil and lemon juice and mix well.
  4. Alternately layer the quark mousse, dried tomato pieces, whole olives and capers and halved peppers in the terrine mould. Finish with a layer of mousse and cover with the courgette overlap.
  5. Chill for at least 4 hours (preferably over night).

QimiQ Classic advantages

  • Enhances the natural taste of added ingredients