Spinach Timbale

Cuisinart original


Makes 8 servings


1      pound frozen chopped spinach, defrosted

4      tablespoons unsalted butter, divided

1      ounce Parmesan, grated


½     cup fresh breadcrumbs


½     cup minced shallots


3      tablespoons unbleached, all-purpose flour

1½   cups evaporated fat-free milk, not reconstituted


4      ounces shredded Gruyère, (about ½ cup)

1      teaspoon kosher salt


½     teaspoon freshly ground pepper

(or to taste)


½     teaspoon grated fresh nutmeg


4      eggs, separated


1      quart very hot water

Nutritional information

Nutritional information per serving (based on 8 servings):

Calories 247 (52% from fat) • carb. 15g • pro. 15g • fat 14g • sat. fat 8g

• chol. 140mg • sod. 440mg • calc. 422mg • fiber 2g


To drain spinach thoroughly, first squeeze out as much water as possible with your hands. Lay spinach on a clean kitchen towel, roll up and wring out the rest. One-quarter cup very dry spinach will remain. Set aside.

Coat the inside of a 2-quart soufflé dish with 2 teaspoons butter. Combine cheese and breadcrumbs. Dust prepared dish with crumb mixture; reserve remaining crumb mixture. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve.


Melt remaining butter in a 1¾-quart Cuisinart® saucepan over medium heat; add shallots and cook, stirring until softened. Add flour and stir for a minute. Pour in milk; stir occasionally until sauce is thickened. Remove from heat and add Gruyère. Season with salt, pepper and nutmeg. Place egg whites in a large mixing bowl; beat with a hand-held electric mixer or whisk until stiff peaks form. Set aside.

Place egg yolks in another large mixing bowl. Beat with mixer on Low, or whisk, for 1 minute. Gradually incorporate the hot cream sauce; beat 1 minute. Stir in spinach. Scoop ¼ of whites into spinach mixture and stir to lighten mixture. Gently fold in remaining beaten egg whites, taking care not to deflate mixture. Pour the mixture into prepared soufflé dish and sprinkle top with remaining crumbs. Set

the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting them together to form a handle. Place the rack in the ceramic pot of the Cuisinart® Slow Cooker.



                              Carefully pour hot water into bottom of pot. To place filled soufflé dish on rack,

use the foil cradle to help lift the dish, and carefully lower the dish into the pot and

place on the rack.

Cover and press the on/off button to turn the unit on. Set time to 3 hours and

press High; slow cooker will automatically switch to Warm when cooking time has

elapsed. Remove the soufflé dish from the slow cooker using the foil strips to lift it.

Serve timbale warm.