Spinach Timbale


4 eggs
1-1/4 cups milk
8 oz frozen, chopped spinach, thawed
2 oz fresh breadcrumbs
2 oz Cheddar cheese, grated
1/4 teaspoon grated nutmeg
freshly ground black pepper


  1. Beat the eggs and the milk together in a bowl. Stir in the spinach, breadcrumbs, cheese, nutmeg, salt and pepper. Pour into a greased 6 cups ovenproof dish or a ring mould.
  2. Bake in a preheated oven at 180°C (350°F) for about 1 hour (exact time depends on the depth of the dish) until the custard is set and slightly risen. Test with a skewer, which should come out clean.
  3. Serve straight from the dish or leave for a few minutes before turning out.
  4. Serve hot with a Tomato Sauce for a light main course.

Makes 4 servings.

Source: The Encyclopedia of Creative Cooking

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