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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a custardy spinach and pea combo that makes a hit with company dinners. Nice thing is being able to make them ahead of time. They reheat perfectly. Even my spinach hater loves these. I've also made them with all spinach and no peas. Read more . Next time, I should try all peas! Ingredients:
1 large red pepper, seeded and deveined, cut into 1/4” dice |
1 teaspoon dried nutmeg |
1 tablespoon butter |
1 10 oz. package frozen chopped spinach, thawed, drained and squeezed dry |
1 10 oz. package frozen peas, thawed and drained |
3/4 cup chicken broth |
1 tablespoon sugar |
3 large eggs, lightly beaten |
Directions:
1. Preheat oven to 400 degrees.
2. Sauté the peppers in the butter over moderately low heat. Stir continuously until peppers are soft. Remove from heat. Place in a large bowl and let cool.
3. Process the spinach to a puree, leaving some spinach in small pieces for texture. Add the spinach to the peppers. Gently fold in the peas, nutmeg, sugar, black pepper, and broth. Finally fold in the eggs. Mix gently until thoroughly combined.
4. Lightly oil and then line the bottom of 6 to 8 ramekins or muffin tins with parchment. Oil the paper. Divide the mixture between ramekins or muffin tins. Pour any extra mixture into another mold of any appropriate size.
5. Put timbales into a large baking pan. Pour water in the larger pan so that it comes about 1/2” up the side of the ramekins.
6. Bake for 35 minutes or until a knife inserted into the center comes out clean.
7. Let cool in pans for about 10 minutes. Turn over ramekins, remove the paper liners (if they have adhered to the timbales) and let cool completely.
8. Timbales can be made a day in advance. Keep covered and chilled. To reheat, place unmolded timbales in a glass baking dish just large enough to hold them. Add about 2 tablespoons of water or enough to cover the bottom of the pan. Cover loosely with foil and place into a preheated 500 degree oven for 15 minutes.
9. Serve with Hollandaise or a Mustard Béchamel. A Beurre Blanc is also very good.
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