Assigned Tags / Keywords:

eggs, ham, mascarpone, prosciutto, quiche, squash, starter, vegatables

Ingredients per portions

100 g	red capsicum (2 pieces), stemmed and seeded
60 g	zucchini, sliced lengthways
60 g	yellow squash, sliced
4 slice(s)	prosciutto, 80 g
150 g	mascarpone
2 small	eggs
2 tbsp	garlic chives, chopped
some	salt and pepper

Preheat oven to 180ºC (fan-forced) and roast capsicum pieces, skinside up, until skin blisters. Remove capsicum from oven and cover with plastic for 5 minutes. Peel skin and chop capsicum finely.

Reduce oven to 160ºC (fan-forced).

Meanwhile cook zucchini and squash on heated oiled grill plate until tender. Cool and chop finely.

Line base and sides of a lightly greased casserole dish with prosciutto.
Combine mascarpone and eggs in a bowl, season and stir in vegetables and chives.

Spread mixture into the casserole and fold prosciutto over. Cover with foil and bake for 30 minutes. Uncover and bake for further 30 minutes or terrine is firm. Cool.

Refrigerate 3 hours before cutting.

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