Spinach and Cheese Timbales

Name: Spinach and Cheese Timbales
Yield: Serves 8
Ingredients: 1 bunch spinach, about 12 oz (375 g), tough stems removed; 1 tsp minced yellow onion; 1½ cups (12 fl oz/375 ml) whole milk, hot; 4 large eggs; ¼ tsp freshly ground pepper; 2 tsp unsalted butter; ½ cup (2 oz/60 g) shredded Cheddar cheese; ½ tsp sea salt; ⅓ cup (¾ oz/20 g) fresh bread crumbs

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

These delicate and savory custards make an unusual side dish. I serve them alongside roasted meat or, with the addition of a swirl of tomato sauce on top, as a first course. You can substitute chard or kale for the spinach, though both need to cook 5 minutes longer to become tender.

Ingredients

1 bunch spinach, about 12 oz (375 g), tough stems removed<

Side dish
Starter
Vegetarian

Method

Preheat the oven to 325°F (165°C). Place the spinach in a large saucepan and add 2 inches (5 cm