Timbale is derived from the French word for ‘kettledrum’, also known as timballo, can refer to either a kind of pan used for baking, or the food that is cooked inside such a pan. The crust can be sheet pastry, slices of bread, rice, even slices of vegetable.
This dish is much hardier than soufflé, and is often likened to a crustless quiche, because it is less likely to fall after being removed from the oven. A timbale is different from souffle in several ways; to begin with, the eggs are not separated, but beaten together. Timbale also incorporates breadcrumbs for body, and frequently uses milk rather than cream. It is made with a variety of cheeses.
Common ingredients in timbale include ham or other meats, along with vegetables. It can make a hearty meal or an excellent accompanying side dish, and is also delicious when served cold. Timbale is usually cooked in a tray of water, because the steam helps the custard to set.
Timbale dishes are made from a variety of materials, including enameled metal and ceramic. They are designed to be partially submerged in water during cooking, and are usually capable of standing up to extreme temperatures, since they are used in the oven. They come in a wide variety of shapes, although round dishes are most common. Timbale is often prepared in individual ramekins. Most are attractive enough to be brought directly to the table for service, although many timbales are unmolded and plated so that they can be dressed with a creamy sauce.
For our timbale, I decided to make it without eggs & make a nice cheesy sauce instead. To make it a full meal deal, I added some ground pork but stayed with the original concept of layering everything. It not only tastes great but makes a nice plate presentation.

Servings |
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- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 3 Tbsp flour
- 2 cups milk
- 1 1/2 tsp Italian seasoning
- 1 tsp veg salt
- 1/2 tsp pepper
- 1 tsp grainy Dijon mustard
- 45 gm (1/2 cup) Parmesan cheese, grated
- 50 gm (1/2 cup) smoked cheddar cheese, grated
- 2 Tbsp fresh, flat-leaf parsley, finely chopped
- 250 gm ground pork
- 150 gm mushrooms, sliced
- 200 gm (about 1 medium) zucchini, sliced into thin rounds
- 1/4 (about 30 gm) leek, sliced thinly
- 170 gm (1 large) potato, sliced thinly
- Smoked paprika for sprinkling on sausage
Ingredients
Béchamel Sauce
Sausage & Veggies
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- Heat oil in a saucepan over medium heat. Sauté garlic & mushrooms for 2 minutes. Add flour & cook 1 minute, stirring to combine. Remove from heat & gradually add the milk, stirring constantly, then return to the heat & cook, stirring until thickened.
- Add Italian seasoning, salt, pepper, Dijon mustard & 3/4 cup of the combined parmesan & smoked cheddar cheese (reserving 1/4 cup), stirring until the cheese melts. Remove from the heat & stir in the parsley.
- In a saucepan, scramble fry ground pork until cooked. Drain on paper towels. Sauté mushrooms until moisture evaporates.
- Slice zucchini thinly & lay on paper towel. Sprinkle with salt to help draw the moisture out; pat dry. Slice potato thinly, leaving skin on.
- Preheat oven to 400 F. Line 2 – 5-inch round pans with removable bottoms with foil paper to prevent leaking.
- DIVIDE veggies, sausage & sauce BETWEEN THE 2 BAKING PANS. In the bottom of each pan place a layer of potato slices, overlapping slightly. Next layer some leeks & mushrooms, top with a bit of sauce then layer sausage (sprinkle sausage with smoked paprika) & zucchini. Spoon a bit more sauce over all & repeat with a second layer.
- Cover with foil & bake for 45 minutes, then remove the foil & bake for a further 5-10 minutes. Sprinkle with reserved 1/4 cup grated cheese. Allow the timbale to stand 10 minutes before serving. Serve with remaining 1/4 of sauce on the side.