Spinach Timbale - cooking recipe

Ingredients

25 g butter (1 oz)
1 onion, finely chopped
900 g spinach, washed and roughly chopped (2 lb)
150 ml milk (1/4 pint)
150 ml cream (1/4 pint)
4 eggs
50 g gruyere cheese, grated (2 oz)
50 g fresh breadcrumbs (2 oz)
1 pinch nutmeg
salt
pepper
tomatoes (to garnish)

Preparation

Pre heat oven to 180 C (350 F).
Melt the butter in a pan, saute the onion and cook until soft but not brown.
Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
Add the milk and cream and heat gently without boiling.
Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
Place the ring mould in a roasting dish that is half filled with hot water.
Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.