Name: Spinach Timbale
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 serving(s)
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)

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Recipe by kiwidutch

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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:: 1hr 40mins
Serves:
Units:

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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

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.

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RECIPE MADE WITH LOVE BY

@kiwidutch

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@kiwidutch

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"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."

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review by Chyral

3/8/2015

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!

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photo by Outta Here

4/8/2007

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review by Outta Here

4/8/2007

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.

1

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review by Elodie

1/22/2007

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)

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photo by Elodie

1/11/2007

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