top
Shop our new for 2015 products. Shop now!
asd

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

Personalize Your Site:

Enter your zip code to:

  • Find your growing zone.
  • See best products for your region.
  • Show accurate product shipping dates.
Go
Clear my Zip Code

Gardening Tip of the Day

  • There’s nothing like going into the garden in the middle of December to pull large, luscious parsnips for your holiday dinner. Wash and gently scrub the roots, then briefly steam them to make paring easier. With larger roots, remove the woody core and use only the tender outer flesh.

    To retain the parsnip's delightful, sweet flavor, don’t boil them as the sugar in the roots dissolves in water. Many people ruin the taste of parsnips by cooking them until they’re mushy and bland. The best way to prepare parsnips is to brown the slices in butter or sauté them in a little oil, keeping the heat low to lock in the flavors and avoid scorching the sugar in the flesh. Or simply bake them. If you want a simple side dish for Christmas dinner, steam parsnip slices with fresh peas until tender and serve drenched in melted butter. It’s so delicious, it’s almost decadent!