Difficulty: Intermediate
Preheat the oven to 150°C (gas mark 5).
In a mixing bowl, whisk the eggs until smooth. Grate the Comté cheese and stir it into the eggs.
Wash the herbs, pick the leaves, and finely chop them. Peel and mince the garlic.
Melt one knob of butter in a skillet over low heat. Add the chopped herbs, garlic, nutmeg, salt, and a few grinds of black pepper. Sauté for 2 minutes.
Pour the egg and cheese mixture into the skillet and let it set slightly.
Transfer to a buttered cake mold and bake in the oven.
Allow the terrine to cool completely before unmolding.
