Until this afternoon I didn’t know what a Timbale was and I’m willing to bet that a significant number of people haven’t heard of it either. To be honest, I’m not sure I even know now. But, it’s good to know (assume) that I’m not alone. It’s basically a quiche without a crust. It’s similar to a gratin but it is made in a hot water bath to prevent the sides from browning and it comes out of the pan easier. I was looking around for a new recipe for this week and came across this on Pinterest. Seemed easy enough, had all the ingredients, we’re good to go. There’s two ways to make this, I’ve only tried one. If you don’t have ramekins, make it in a large pan, it will take longer for the eggs to set but the results will be the same. You could also make it with quinoa!
**Quick Update – While this dish was great for dinner, it was fantastic as a leftover for breakfast. Warmed up in the microwave, a dash of ketchup and it was delicious. The texture held, the shape held and it didn’t become rubbery or slimy like some quiches do. Next time I’ll do spinach and bacon. Mmmm bacon. (Ended up doing broccoli flowers and roasted turkey and it was better than the original!)
1 cup Millet – Cooked
1 pound baby Spinach
2 tsp Thyme leaves
2 cloves Garlic – Minced
1 tsp Sea Salt
1/4 tsp Black Pepper
3/4 cup Cheese of choice – Grated (I used parmesan, recipe called for gruyere)
2/3 cup Milk – Skim or Dairy Free Milk
1 1/2 cups Marinara Sauce or Spaghetti Sauce
- In small skillet, cook millet. 3/4 cup millet and 1.5 cups water until the water is gone and the millet just starts sticking to the pan. Remove from heat and set aside.
- Preheat oven to 350°F.
- In steam pot wilt spinach. If you don’t have a steam pot, bring a pot of water to a boil and blanch spinach for no longer than 20 seconds. Scoop out and directly into an ice bath. Either way, you make it, drain water from it and set aside.
- In medium sized bowl, whisk eggs and then add the rest of the ingredients including spinach and millet. Mix thoroughly.
- For the ramekin method, butter the bottom of each ramekin and place in a deep 8×11″ baking dish. It needs to be deep enough that you can fill with enough boiling water to go halfway up the ramekins. Fill each ramekins almost 3/4 full of egg mixture then fill baking dish half full with boiling water. Gently place in the centre of the oven and turn down the heat to 325°F. Bake for 40 minutes, remove from oven and let sit for 10 minutes while you heat your marinara sauce.
- For the large pan method, butter the bottom of a deep souffle pan or small casserole dish. Place in a deep 8×11″ baking pan that you can fill with water. Gently place in the centre of the oven and turn down the heat to 325°F. Bake for 90 minutes or until a fork comes out clean. Let sit for 10 minutes while you heat your marinara sauce.
- Slide a knife around the edge and tip out. One ramekin per person, or you can cut the large one into slices.
- Serve with marinara sauce and a sprinkle of cheese.
- I’ve made this a couple times in ramekins now and in my oven, the ramekins have been done in 30-60 minutes. Maybe set your oven timer for 45 minutes, knife test your timbales and if they’re not done, put another 15 or so minutes depending on how clean your knife comes out.
Weight Watchers points per serving – 6
Calories – 232.6
Fat – 11.8g
Fibre – 3.4g
Sodium – 1022.4mg
Carbohydrates – 16.5g
Protein – 16.2g