Timbales may sound exotic or challenging, but they’re actually really easy and can be customized to your tastes and time. Think of timbales as a quiche baked in a ramekin without the crust. You can serve it at breakfast, brunch, or as a side. They can also be made ahead of time and reheated when you’re ready to serve. Make it your own and have fun!
- 6 8 oz. ramekins
- Medium to large bowl
- Measuring spoons and bowls
- Wire whisk
- Medium to large pot
- Kettle, tea pot, or pot
- Large roasting pan (to hold ramekins in water bath)
- Small stock pot
- Chef knife
- Softened butter for ramekins
- 6 eggs
- 2 C heavy cream
- 1 t. salt
- 2 T scallions, minced
- 6 shiitake mushrooms, de-stemmed, crowns small dice
- 12 grape tomatoes, small dice
- 6 oz. sautéed spinach, chopped
- 6-8 oz. shredded white cheddar (Swiss, gouda, or manchego can also work)
- ½ C fresh herbs (basil, parsley, or/and oregano)
- Black pepper to taste
- Sriracha sauce to taste
- 4 oz. angel hair or spaghetti pasta
- 16 oz. marinara sauce
1 Preheat oven to 325° F.
2 Butter ramekins with softened butter. Coat the bottom and sides of each ramekin using a paper towel or tea towel for easy release.
3 Whisk eggs, cream, salt, scallions, mushrooms, tomatoes, spinach, cheese, and herbs together in a medium to large mixing bowl. Add pepper and sriracha to taste. Set aside.
4 Cook pasta by bringing water to a boil and then dropping pasta until cooked to al dente (firm to the bite). Rinse.
5 Add pasta to ramekins by equally dividing up the pasta and adding enough to cover the bottom of each ramekin. Top pasta with egg mixture from step three.
6 Boil water in kettle, tea pot, or on the stove top.
7 Place ramekins in large roasting pan equally distributed. Pull the rack out from your oven and place the roasting pan on the rack.
8 Fill roasting pan about halfway up the sides of the ramekins with boiling water. Carefully push rack into oven.
9 Bake 35 minutes or until a knife inserted in the middle of each timbale comes out clean. Once cooked, remove from roasting pan and place on rack to cool until you can unmold.
10 Unmold each ramekin by running a knife around the rim. Tap the bottom of the the ramekin to a cutting board and give it a good shake to get it out of the ramekin.
11 Plate timbales on top of 2-3 oz. marinara sauce and serve.