Last updated on July 26th, 2013
I MADE THIS TIMBALE OF SPINACH AND HAM once a day every day for four days straight. You see, while the dish is easy to make, it’s not particularly easy to photograph. Consequently, after every photo shoot, I’d eat the timbale, and maybe give a slice to Brenda, my taste tester. Then I’d download my photos, only to discover that none were up to snuff. This meant another timbale, another photo shoot, and…well, such is the life of a food-writer.
Fortunately, you don’t have to photograph this timbale. You can simply make it, taste it, and then listen to a choir of angels sing. For this fabulously-flavored French fare is composed of ham, spinach, and cheese — all suspended in a nutmeg-scented custard.
I hope you are drooling right about now.
I should probably mention that timbale means “drum-shaped.” In French cooking, the noun usually refers to a custard that is baked in a Charlotte mold (above) or a souffle dish. When unmolded, the custard resembles a drum.
Here’s my step-by-step version of this recipe. (You’ll find a printer-friendly version farther down.)
Timbale of Spinach and Ham
Ingredients for 4 people as a main-course, or 8 as a first-course
5 eggs
2/3 cup stale bread crumbs (I used gluten-free Tapioca bread)
1/2 cup grated or shredded Swiss cheese
1 cup hot milk
1 cup chopped, fully-cooked ham
1 10-oz package frozen spinach, thawed and drained
Seasonings – a big pinch of salt, several grinds of black pepper, and 1/8 teaspoon of nutmeg
Non-stick spray
Optional: A Sauce for the Timbale, such as a classic Bechamel, or a gluten-free white sauce.
First, prepare the spinach. Let it thaw overnight in the refrigerator.
What’s that?
You don’t have time to let the spinach thaw overnight?
Then do what I do, and simply nuke the whole box (unwrapped and unopened) in the microwave for 4 minutes.
Pour the spinach into a fine-mesh sieve. Then, with your hands, squeeze out excess moisture.
To release even more moisture, set the spinach on a blue and white tea towel decorated with little fleur de lis.
Gather the four corners of the towel, twist round and round, and squeeze out even more liquid.
Finally, drop the well-wrung spinach onto a wooden board, and chop it up with a knife. Scoop the leaves into a bowl and set aside.
Now onto the ham. If you purchased already-cubed ham, as I did, just chop it finely with a knife. Or, even easier, give it a quick spin the food processor.
I chose the food processor route. After all, I already burned countless calories just preparing the spinach.
Pour the chopped ham into a bowl, and set it aside.
And by the way, you could very well prepare the spinach and ham ahead of time. Covered and refrigerated, they will keep perfectly well for at least 2 days.
The custard is fun to make. Crack five eggs into a medium bowl…
Add breadcrumbs (I used gluten-free bread that my gluten-intolerant partner can enjoy this Timbale)…
And, bit-by-bit, whisk in the hot milk. Whisk vigorously, so that the eggs won’t curdle.
To insure the timbale unmolds without a fuss, first spray it with non-stick vegetable spray.
Then, as further assurance against sticking, set a cut-out piece of waxed paper in the bottom of the mold, and spray it, too, with non-stick spray.
Pour (or ladle) the custard into your mold, whatever that mold may be. I’m using my 8-cup Charlotte mold, simply because I don’t own a more-appropriate 4-cup Charlotte mold.
Oh, well. The final product will still resemble a drum. But it will be a snare-drum, as opposed to the infinitely-more dramatically-shaped bongo-drum.
Pop quiz: Which well-known actor sang Babaloo while playing — you guessed it — the bongo drum?
Now, if you don’t have a drum-shaped dish, you can place the custard in a 5-cup ring mold.
This would give you the luxury of filling the center of the ring with buttered peas or broccoli.
In any event, place the mold in a large pot…
And pour in enough water to reach half-way up the mold’s sides. Custards are always baked in this bain marie, or water bath. The water bath permits the custard to cook gently, and without scorching.
Cover the pot, and let it bake on the lower-third rack in your preheated 375 degree for 30-40 minutes.
The timbale is done when a knife inserted in the center comes out clean. If yours isn’t cooked thoroughly after 40 minutes, just recover, and continue to heat for another 5-10 minutes.
Set a wide, round platter (I used a pedestal cake plate) on top of the timbale pan. And, while holding the timbale dish securely with your thumbs…
Now comes the Xanax moment. Holding your breath, lift the dish off the timbale.
Voila! I now pronounce you a master timbale-maker.
You may return to your regular breathing pattern.
But not until you remove the round of waxed paper from the timbale’s top.
You could eat this timbale without any further adornment. However, it will look far more beautiful if you give it a cloak of some kind. A classic Bechamel will work. But if you have gluten-intolerant guests coming for dinner, you should probably ladle on a medium-thick white sauce. A classic white sauce uses cornstarch instead of wheat flour.
And how about a little decoration? As you can see, I adorned my cake-stand with steamed Brussels sprouts. You can buy these in steam-able bags these days. They take only 6 minutes to heat. A ring of buttered broccoli florets would work as well. The sauce on the above timbale is ordinary white sauce, flavored with diced, sauteed shallots.
I served my timbale with goblets of ice-cold Pinot Grigio. If you prefer Sauvignon blanc, by all means have at it. Both types of wine will compliment the flavors and scents of the timbale.
As you can see, a timbale is gorgeous both within and without. And its texture is like that of a fine French pate.
And here’s a copy-and-paste version of the above recipe:
Timbale of Spinach and Ham
Kevin Lee Jacobs, A Garden for the House (dot) com
Ingredients for 4 people as a main-course, or 8 as a first-course
5 eggs
2/3 cup stale bread crumbs (I used gluten-free Tapioca bread)
1/2 cup grated or shredded Swiss cheese
1 cup hot milk
1 cup chopped, fully-cooked ham
1 10-oz package frozen spinach, thawed and drained
Seasonings – a big pinch of salt, several grinds of black pepper, and 1/8 teaspoon of nutmeg
Non-stick spray
A kettle (3 or 4 cups) of boiling waterOptional: A medium-thick white sauce or proper Bechamel, with or without 2 tablespoons of sauteed shallots
Special equipment – A round, heat-proof mold that will hold at least 4 cups; a covered pot or Dutch oven to hold the mold; a sheet of waxed paper, trimmed to fit the bottom of the mold; a tea towel for draining the spinach; a food processor is helpful for chopping the ham.
Preliminaries – Set the oven rack in the lower third position; preheat oven to 375F.
The spinach – Let the spinach thaw overnight in the refrigerator. Or, do what I do, and simply microwave it — in its box — for 4 minutes. Pour the thawed contents into a fine-mesh sieve set over a bowl. Grabbing fistfuls of spinach in each hand, squeeze out as much moisture as you can. Then lay the spinach on a clean tea towel, and twist the towel to squeeze out the remaining moisture. Chop the spinach finely with a knife. Set aside.
The ham – Roughly cut into cubes, and then either process in the food processor, or chop finely with a knife. Set aside.
Making the custard – In a medium bowl, whisk together the eggs, breadcrumbs and cheese. Then, whisking all the while, gradually add the hot milk. Whisk or stir in the spinach and ham, a big pinch of salt, several grinds of black pepper, and the nutmeg.
Preparing and filling the mold – Spray the mold with non-stick spray. Place a cut-out piece of waxed paper in the bottom of the mold. Spray the paper. Then pour the custard mixture into the mold.
Baking – Set the dish of custard into the larger pot, add enough boiling water to reach half-way up the sides of the mold, and then cover the pot. Bake on the lower-middle rack of your preheated 375 degree F. oven for 30-40 minutes. If a knife inserted in the center of custard comes out clean, the custard is done. Otherwise, continue heating another 5 or 10 minutes.
Unmolding the Timbale – Center a wide, round serving platter over the timbale dish, and invert the two. Be sure to remove the round of waxed paper!
Serving – Make a medium-thick white sauce or proper Bechamel, and pour it over the timbale. Then decorate the rim of the platter with boiled or steamed Brussels sprouts or steamed, buttered broccoli. Serve at once.
Think you’ll try this Timbale of Spinach and Ham? Perhaps you can let me know by leaving a comment. If it’s any encouragement, Lily the Beagle (above, licking her chops), loves it, too. You should have seen her after I gave her a piece. She gobbled it up, and then howled for more. If I didn’t think I’d miss her so much, I’d send her to the Cordon Bleu in Paris to complete her culinary training.
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Linda Prater says
Looks great. Ricky Ricardo
Sandi Honeycutt says
This looks absolutely wonderful and I’ll definitely make it. Thank you!
Donna B. says
Ooooohhhh Kevin, you kill me, you really do… I’m definitely making this this weekend! I forsee an easy lunch item to make ahead of time and portion out! Yum yum.
Fortunately, I’m on a low-carb diet… so this recipe is RIGHT UP MY ALLEY! [Non-sugar-cooked] Ham, spinach and eggs?! That’s all the good things right there that I’m allowed to eat!
although, I must add… is there an alternative to using bread crumbs? As I’m limiting carbs I’m restricting breads of all kinds… could I make an ‘almond-meal crisp’ and let it go stale and use it instead? The nutty flavor of the almonds could be an interesting addition, yes?
And using heavy cream instead of milk – should I halve the liquid amount?
[And don’t send Lily to culinary school – you can’ have two master chef’s in the house. ;D]
Dennis R says
Desi Arnaz aka Ricky Ricardo actually played
the Conga drum…but why let minor details get in
the way of a delicious Ham & Spinach timbale 😀
Brenda Johnson says
I was pleased to be “offered a taste” of this delicious dish! The nutmeg truly does provide a real pop to the flavor of this (amazing what a “pinch” of something can do!) The spinach is the perfect gentle veggie addition for this soft silky dish, while the ham adds not only flavor, but just a bit of texture. And the cheese…. well cheese just makes everything better!!!! The bechamel was akin to “icing on the cake” – the timbale would be very good without it… but it just takes it up to that next level of “oh this is SO good!!!” Thanks for sharing Kevin!!!
Debby says
Thanks for the smiles and the beautiful recipe! I’m always looking for easy to eat, high protein for my Mom!
Claire says
Looks a great recipe idea, think this is one i will give a go myself. The texture and image of the cut section does look great too.
Mark and Gaz says
My mouth is watering!! we must give this a go
Kevin Lee Jacobs says
Donna B. – For now, I think Lily is content to remain my sous chef.
Dennis R – You are right. Desi played the congas – not a bongo drum — when he performed Babaloo. Now go and make this timbale!
Tiffany says
I’m a newcomer to your site, and I’m really enjoying it! You’ve inspired me to try a few new recipes, winter sow, and grow a LOT more flowers… which my darling husband didn’t know was possible in our little yard. Thanks so much!. This looks delicious…I think I’m going to make it when my parents come over next week. As an aside, I have the table cloth that matches your fleur de lis tea towel. 🙂 It was my grandmother’s, and one of my favorites.
Cary says
Of course, it is Ricky Ricardo :). Kevin I don’t think I’ve ever cooked with waxed paper. Do you put the waxy side toward or away from the food? My husband recently made cookies and reached for the parchment paper and used waxed paper my mistake. Unfortunately, the wax was on the sheet pan side, and melted, making sticky, ugly clean up. You must put the waxed side toward the food, right? Yumm, yumm, yumm!
Kevin Lee Jacobs says
Hi Tiffany – If you make the timbale, I hope you’ll let me know how it turns out for you. And by the way…I want your tablecloth!
Cary – Hmmm…I’ve never thought of waxed (or “wax”) paper as having an up or down side. In any event, no fear of residue (or a mess) when used as anti-sticking insurance for this divine timbale.
Joann says
Hi Kevin …..Everything you make looks sooo good and I’m going to make this for sure only because Lily, with that sweet and gentle face, apporved of it. I always look forward to all your cooking, baking and gardening tips. Thank you!!
Apryl says
This is on next weeks dinner menu. Looks delicious, easy and all those healthy vegetables we love.
Rachel says
Looks yummy. I’m not much of a cook but this sounds interesting and simple. I don’t have a mold, nor any inclination to get one – can I use a regular baking dish?
Kevin Lee Jacobs says
Rachel – Any oven-proof dish will work as a mold. Maybe you have custard cups or little ramekins?
Diane says
Another beautiful and simple dish! Were you ever a professional chef? I think you could be!
Anne says
YES, my mouth is watering as I read this recipe!!! I most certainly will try this during the week and report back as to my accomplishments. Keep these recipes coming as they are such an inspiration.
Beverly, zone 6 eastern PA says
Gorgeous!
Looks delectable and showy.
Made to impress.
I am very tempted to try this one.
Paula Mello says
Hey Kevin, here in Brazil we have fresh spinach the hole year round. I usually make fried dumplings, salt cakes with cheese and other vegetables and salad! Yes, fresh spinach is so great in a salad with anything you like. I miss garlic on your recipe. It looks delicious and I must try but I think I’ll serve cold with fresh tomatoes and basil. a kind of italian way…
Also you’re a great food photographer, love the one with the fireplace in the back, looks so warm and cozy.
Hope one day you could come to visit my country, you’ll eat so much!!!
Judy walker nalda says
I make a quiche that is similar. I will try your timbale tody. I’ll bet lily loves it when you have do overs.
constantine says
I made this a couple of nights ago – enjoyed it very much! The top was a bit watery when I took it out of the oven but it sliced just fine. Made a rosemary scented white sauce to cover and served with peas. Delicious meal! I didn’t have the proper timbale pan but a saucepan with two short handles fit into my dutch oven easily. Thanks for the recipe Kevin.
Mary Little says
How do you get Brenda’s job?
Kevin Lee Jacobs says
constantine – So glad you tried — and liked — the timbale. Maybe my next giveaway should be a 4-cup Charlotte mold. I need one, too!
Robert Meehan says
Hmmm, gonna try this, but I gotta look up how to make a sauce for it. It’s a tough job but I’m up for it. Love me some spinach. BTW, My forced hyacinths are doing nicely thank you. 😉
L'il Bo Pup says
Do you let the timbale sit a little bit before flipping on to a platter?
Kevin Lee Jacobs says
L’il Bo Pup – Sometimes yes, sometimes no. I’ve unmolded the timbale immediately after cooking. But I’ve also delayed unmolding for as long as 20 minutes (for the sake of photography). Easy to unmold and delicious in both instances.
Julie B. says
I plan to try this as soon as I figure out what to use for the bain marie. I’ll let you know how mine comes out, Kevin.
Cheryl says
I am going to make this, it looks great! I love spinach and now have my husband loving it also. I’ll let you know how it turns out. I can’t wait to make it, your photographs are beautiful, keep them coming.
I knew the answer right away Ricky Ricardo,
L'il Bo Pup says
Thanks. That’s on the menu for this week!
Brenda Johnson says
I made this for “Monday Meal” and it was a huge success for all present! (There were 7 of us this week) I doubled the recipe and improvised on the “mold” …. it worked out beautifully! Delicious!
Judy walker nalda says
Dear kevin, i made this today and it was delicious! I made hollandaise to go with it and i had some brussel sprouts as well. This will take replace of my spinach quiche. Thank you so much for the recipe.
Judy walker nalda says
Now, of course, i am wondering what this would be like with salmon and another vegetable. Have you used otjer ingredients?
Kevin Lee Jacobs says
Brenda and Judy – So glad you tried — and liked — the timbale. And Judy – when it comes to ingredients for timbales, the sky is the limit. I’ve made one with fresh corn, and another with mushroom duxelle (finely-chopped mushrooms, their liquid squeezed out in a towel, and then sauteed). A timbale of salmon and ? would be delicious — and you can even use canned salmon.
Judy walker nalda says
Mushrooms are an excellent idea. I’ll let you know what i do next.
Judy walker nalda says
My second timbale was turkey and broccoli. It was so delicate. Timbals are just exquisite. That’s the only word i can think of. They are much more delicate than their ingredients. I used hollandase again, but it covers up too much of the subtle taste. Next will be salmon. I have gone timbale crazy.
kath parran moriarty says
How about a column including some gluten-free recipes?
I can recommend baked acorn squash filled with s combo of (already assembled) rice simmered with chicken broth, chopped onion, dried cranberries, and Bell’s Seasoning–then mixed with chopped fresh parsley and pecans or pistachios. Good stuff! Love your photos and wit.
Christina says
This looks delicious. A perfect Sunday night super along with a tossed salad.
PS if you had a tofu press you wouldn’t have to dirty that pretty towel to dry out the spinach.:)
Mary says
I am socked in with the blizzard but will definitely try this next week. Honestly I had never even heard of a timbale! Thanks Kevin….I am learning to cook from you….too bad it is so late in my life!
dori says
I LOVE the way you present this recipe. The banter, the beautiful pictures, the dog. It makes me want to invite guests for a very special lunch. Does this timbale have to be consumed before it cools? Or can it be warmed later, or kept warm while preparing the vegetable accompaniments?
norma says
I love trying new dishes on my kids when they come over, so guess what they are going to get the next time they are here. course I will have to use my ring mold. thankyou thankyou
Faye says
I can already taste this! Thank you for the detailed instructions.
Kevin Lee Jacobs says
kath parran moriarty – Use gluten-free breadcrumbs (as I did), and the entire dish will be GF.
dori – This timbale is delicious hot, warm, and even cold. If you’d like to keep it warm while you make accompaniments, just place it in a warm (200 degree F) oven for up to 45 minutes. The timbale’s taste and texture will not suffer in the least.
Del says
OMG do you need a room mate? LOL Of course I bring 3 dogs with me. Never even heard of this dish but I AM going to try it this week. I love guys like you and please tell me you live close to Kentucky and if so, I’ll cook for you if you’ll cook for me and we’ll introduce our dogs. LOL
E. J. Weik says
Thanks for the recipe, Kevin! I have never made a timbale before; just might do this for my Valentine!
Judy says
Made this yesterday and it was wonderful.
Just fyi, the copy and paste version omits the 30-40 minutes that is stated in the prior directions.
Nel says
This looks and sounds delicious — thank you.
Kevin and Cara — surely you use baking paper to line the pan, not waxed paper. Baking paper is perfect for the purpose. Waxed paper is not for cooking, it’s for wrapping sandwiches.
Keep up the good work, Kevin.
Nel
Wende says
Kevin, I make Italian sformato. I use cooking spray and bread crumbs to line the bowl I use to bake the custard in the bain marie. An alternative to wax paper or parchment?
Laurie M. says
I’m with Lily! The timbale looks delectable!
Laurie