Spinach and Millet Timbale With Tomato Sauce
- Total Time
- About 2 hours 30 minutes
- Rating
- Comments
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Ingredients
- 6eggs
- 2cups, tightly packed, blanched spinach* (about 10 ounces blanched; 1½ pounds baby spinach or 3 pounds bunch, on the stem), finely chopped
- 2teaspoons chopped fresh thyme leaves
- 2garlic cloves, finely minced (optional)
- 1cup cooked millet
- 3ounces Gruyère cheese, grated (¾ cup)
- ⅔cup 2 percent milk
- Salt and freshly ground pepper to taste
- 1½cups marinara sauce
Nutritional analysis per serving (6 servings)
215 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 13 grams protein; 484 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Bring a kettle of water to a boil. Butter a 2-quart soufflé dish or 6 1-cup ramekins, making sure to butter the bottoms generously, and place them in a baking pan that is deep enough so that you can fill it with enough water to come halfway up the sides of the mold or ramekins.
- Step 2
Beat the eggs in a large bowl and stir in the remaining ingredients (I usually season with ¾ to 1 teaspoon of kosher salt). Scrape into the molds, filling them a little more than halfway full.
- Step 3
Add boiling water to the baking pan, enough to come halfway up the sides of the molds. Place in the oven and bake for 5 minutes, then lower the heat to 325 degrees. Bake small molds for another 40 minutes, or until set and a skewer inserted in the center comes out almost clean. Large timbales will take between 1 to 1½ hours. Make sure the water bath does not boil.
- Step 4
Remove the timbales from the oven and allow to sit for 10 minutes while you heat the tomato sauce.
- Step 5
Spoon about 3 to 4 tablespoons of tomato sauce onto each plate if you made individual timbales. Run a knife around the edges of the ramekins and unmold onto the plates. If serving 1 large timbale unmold onto a platter and cut into wedges.
- To blanch the spinach, stem and wash bunch spinach thoroughly. Fill a bowl with cold water. Bring a large pot of water to a boil, salt generously and add the spinach in batches. Boil for no more than 20 seconds and, using a skimmer, transfer to the cold water. Drain and squeeze out excess water.
- Advance preparation: You can bake this up to 30 minutes ahead. Turn off the oven and leave in the water bath in the oven with its door propped open slightly. The baked timbales will keep for 3 days in the refrigerator and can be reheated in a water bath or served cold.
Private Notes
Comments
Amazing! Made as directed - a perfect festive lunch. NB that one cup dry millet makes about 4 cups cooked. We are finding lots of ways to use up the extra.
Sooo good. I made seven small ramekins full. Used teffe instead of millet (finer grained and it’s what I had in the cupboard) and didn’t bother with the marinara. Used buttermilk for the milk (had extra on hand). Perfect little breakfast servings for the entire week- eggs veggies whole grains in a lovely little dish.
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