1 cup sour cream
1/2 cup grated parmeggiano cheese
1/2 cup shredded Swiss cheese
4 large eggs
1 cup cooked and drained spinach
pinch of nutmeg
Fold first four ingredients together; do not overmix. Fold spinach and nutmeg in.
Bake at 375 degrees, either in four or five individual ramekins or one preferably clear, 6- inch baking dish. This mixture can also be used for filling an 8-inch shell, in which case you may want to call it a quiche.
This method is failproof for a beautifully risen souffle. Bake it until risen and light golden grown, for approximately 20 minutes for ramekins or 35 minutes for large souffle.