Spinach Timbale

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.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 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
•  salt
•  pepper
•  tomatoes (to garnish)

Directions

1. Pre heat oven to 180 C (350 F).
2. Melt the butter in a pan, saute the onion and cook until soft but not brown.
3. Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
4. Add the milk and cream and heat gently without boiling.
5. Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
6. Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
7. Place the ring mould in a roasting dish that is half filled with hot water.
8. 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.
9. Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.