Spinach Timbale
Elevate your next dinner party with this elegant Spinach Timbale recipe—a silky and flavorful baked custard that showcases the vibrant taste of fresh spinach. Perfectly blended with creamy Parmesan, a hint of nutmeg, and delicate shallots, this dish achieves a balance of sophistication and comfort. The timbales are baked in individual ramekins for an impressive presentation, delicately set in a water bath to ensure a velvety texture. Ideal as an appetizer or a light main course, these spinach timbales pair beautifully with a drizzle of olive oil or a side of seasonal salad. With just 20 minutes of prep and customizable serving options, this recipe is ideal for those looking to highlight wholesome, gourmet flavors in their cooking.
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Recipe Information
Ingredients
- 500 g Fresh spinach
- 30 g Unsalted butter
- 1 large Shallot
- 150 ml Heavy cream
- 3 large Eggs
- 50 g Parmesan cheese
- 0.25 tsp Nutmeg
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Breadcrumbs
- 1 tsp Olive oil
Instructions
Preheat your oven to 180°C (350°F).
Grease four individual ramekins with butter, then lightly coat them with breadcrumbs and set aside.
Rinse the spinach thoroughly, then blanch it in boiling salted water for 2-3 minutes until wilted. Drain and squeeze out excess water. Chop the spinach finely.
In a skillet, melt the butter over medium heat. Finely dice the shallot and sauté it in the butter until translucent, about 2-3 minutes.
Add the chopped spinach to the skillet and cook for another 2-3 minutes to combine the flavors. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the heavy cream, eggs, grated Parmesan, nutmeg, salt, and black pepper.
Fold the cooled spinach mixture into the cream and egg mixture until well combined.
Divide the mixture evenly among the prepared ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins to create a water bath.
Bake in the preheated oven for 30-35 minutes, or until the timbales are set and a toothpick inserted into the center comes out clean.
Remove the ramekins from the water bath and let them cool for a few minutes. Run a knife around the edges of each ramekin to loosen the timbale, then carefully invert onto serving plates.
Drizzle with a touch of olive oil (optional) and serve warm.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 2557 mg | 111% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 7.1 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1047 mg | 81% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
