1. Pre heat oven to 180 C (350 F). 2. Melt the butter in a pan, saute the onion and cook until soft but not brown. 3. Add the spinach and cook for a further 5 minutes until soft, stirring once or twice. 4. Add the milk and cream and heat gently without boiling. 5. Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper. 6. Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil. 7. Place the ring mould in a roasting dish that is half filled with hot water. 8. 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. 9. Turn the Timbale out onto a flat serving dish and garnish with slices of tomato. ---------------------------------------------------------------------------
Nutrition
Ingredients
