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1
Saute/fry the onion and garlic in extra virgin olive oil over moderate heat till soft but not brown.
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2
While onions are cooking, blanch the spinach in lightly salted boiling water for a few seconds till wilted.
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3
Drain and immediately plunge into ice water to stop the cooking and set the color.
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4
Drain again and gently squeeze as much of the moisture as possible out of the spinach with a clean tea towel.
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5
Coarsely chop spinach and combine with onion mix.
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6
Season with salt, pepper and nutmeg.
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7
Over an open flame or possibly under a broiler, char peppers on all sides.
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8
Remove and cover loosely with plastic for a few min to sweat and then scrape off charred skin with the point of a knife.
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9
Remove and throw away seeds and stems and cut peppers into long thick slices.
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10
Lightly butter or possibly oil a small terrine or possibly loaf pan (8x4x2 1/2 inches) and line the bottom with buttered waxed paper or possibly parchment.
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11
Beat the Large eggs briefly together with the herbs and season with salt and pepper.
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12
Layer one third of spinach mix on bottom of pan.
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13
Top with 1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab.
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14
Pour about a third of the egg mix over and gently tap pan and poke mix to proportionately distribute Large eggs.
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15
Continue layering in this way.
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16
Place terrine in a larger baking pan and pour sufficient warm tap water to come at least 2/3 of the way up the sides of the terrine.
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17
Place in a preheated 325 degree oven, cover with parchment or possibly foil and bake in a preheated 325 degree oven till Large eggs are just set.
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18
Remove from water bath and let sit 15-20 min before unmolding if serving hot.
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19
NOTES : Show: 10/24*chives, tarragon, dill or possibly a combination.
