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Spinach Souffle Recipe

Ingredients:

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

 

Method:

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.  

Read the next Article: George's Secret Tomato Sauce

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Gardening Tip of the Day

  • Remember to draw a garden map showing where different vegetable crops are planted so they can be rotated next season. Rotate ""heavy takers"" with ""givers."" Heavy takers include beets, broccoli, cabbages, cauliflower, celery, collards, corn, cucumbers, eggplant, lettuce, okra, parsley, pumpkins, radish, spinach, winter and summer squashes, and tomatoes.

    Rotate these with nitrogen-fixing ""givers"" such as broad beans, lima beans, snap beans, peas, and cover crops such as alfalfa, clover and hairy vetch.