Ingredients:
25 g butter ( 1 oz)
1 onions, 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.
Servings: 6
Time preparation: 20 min.
Time total: 100 min.