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Recipe: Mixed Vegetable Timbales

iasmin with glasses

Mixed Vegetable Timbales
Originally uploaded by iasmindecordoba.
I've been searching for quite some time for an easy way to use up extra vegetables that we simply can't use up fast enough. I've finally found a perfect idea: timbales. Much more forgiving than quiche and easy enough to prepare in advance, plus they can be frozen!
Ingredients
  • 2 cups (packed and finely chopped) mixed vegetables
  • 3 large eggs, beaten
  • 1/4 cup breadcrumbs
  • 1/3 cup plus 4 tablespoons (reserved) grated cheese
  • 4 tablespoons half-n-half
  • salt and pepper to taste
Instructions
  1. Preheat your oven to 325 degrees F.
  2. Prepare 2 cups of vegetables, chopped finely, however you like. For this recipe, I used about 3/4 cup chopped organic swiss chard, 3/4 cup chopped fennel root, and 1/2 cup chopped onion, fried in olive oil , finished with a tablespoon of marsala wine, and cooled.
  3. In a bowl, whisk the eggs until lightly beaten through, then add the breadcrumbs (I used panko because I had them on hand), 1/4 cup cheese, half-n-half, salt, and pepper.
  4. Mix to combine then stir in the cooled vegetables until evenly distributed.
  5. Place 4 large ramekins or small tart pans (like the ones shown in the picture) into a lasagna pan or any pan deep enough to hold them and about 1/2 inch of water.
  6. Spray the tart pans them with non-stick coating and fill them roughly 3/4 full of the egg-vegetable mixture.
  7. Sprinkle the top of each timbale with 1 tablespoon of the reserved shredded cheese.
  8. Fill the lasagna pan with water so that there is about half an inch of it in the pan.
  9. Bake for approximately 35 minutes or until a knife inserted in the center of the timbale comes out clean and cheese on top is bubbly and lightly browned.
  10. Remove from oven and let sit for 10 minutes.
Notes

This is the perfect way to use up those little bits of leftovers that you've got in the fridge. Even soup works in this recipe for one very big reason: breadcrumbs.

Unlike quiche, timbales are very forgiving about their temperature. Quiche is, in essence, an egg custard with additions. The addition of breadcrumbs makes it harder for the custard to break or flop while you're cooking it. Don't let the water bath intimidate you!

Another idea for making these is to make ones that are even smaller, using foil-lined or silicone baking cups. Make these ahead of time, freeze a few (no longer than a month), and you can easily include single lunch servings in your bento or lunch box for work and school!

I'll be making a helluva lot more of these in the future.

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Comments

( 5 comments — Leave a comment )
hroar
May. 19th, 2007 02:16 pm (UTC)
This sounds very similar to waht we had last night. Only with brocolli and grated potatoes and ham bits, instead of mixed veggies adn bread crumbs.
Eitherr one would be tasty! YUM! I am sarting to like casserole-like dishes more, and they do well with my blood sugers.
platedlizard
Jun. 29th, 2008 07:06 pm (UTC)
I found this link over at Lunchinabox and it looks fabulous. I'm adding this to my memories for future reference.
iasmin
Jun. 29th, 2008 09:03 pm (UTC)
Very glad to know that it looks good! I can confirm that it tastes just as good too and is *oh* so easy. Thanks for letting me know!
analogwatch
Sep. 25th, 2008 10:01 pm (UTC)
Just like with platedlizard, I found this over at lunchinabox.net, and it looks absolutely wonderful! I think I'll add it to my memories and scare my fiance by slowly convincing him to buy me ramekins for no good reason. *wink wink*
iasmin
Sep. 25th, 2008 11:44 pm (UTC)
Why thankyou kindly!
( 5 comments — Leave a comment )

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