Prep 20 mins
Cook 1 hr 20 mins
Posted for RecipeZaar World Tour 2006. "Timbale" used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. ZWT REGION: France.
- 25 g butter (1 oz)
- 1 onion, finely chopped
- 900 g spinach, washed and roughly chopped (2 lb)
- 150 ml milk (1/4 pint)
- 150 ml cream (1/4 pint)
- 4 eggs
- 50 g gruyere cheese, grated (2 oz)
- 50 g fresh breadcrumbs (2 oz)
- 1 pinch nutmeg
- tomatoes (to garnish)
- Pre heat oven to 180 C (350 F).
- Melt the butter in a pan, saute the onion and cook until soft but not brown.
- Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
- Add the milk and cream and heat gently without boiling.
- Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
- Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
- Place the ring mould in a roasting dish that is half filled with hot water.
- Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
- Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.
This was delicious, but had too much moisture from the spinach. It "rose" nice and high, but collapsed after turning onto plate, and water ran around it. Next time I will saute spinach separately and squeeze moisture out before adding it to rest of ingredients.
Thank you, Thank you, Thank you, as i didn't have any cream left, i used plain yogurt, as suggested i made some fresh breadcrumbs, and we had the "timbale" today, with tomatoes (cold) it was very "fin, fondant, delicieux" ! my picture is not very pretty, because i didn't slice my spinach timbale correctly, but it was vraiment bon. Oh! i added 1 tablespoon of old fashioned mustard ( the one prepared with seeds)
Made this as a spinach mushroom variation for a few friends and it was wonderful. Sauteed mushrooms first then added spinach. I jiggled it a bit and then it popped right out of a bundt mold I used. Thanks!