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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

  • Order spring bulbs now for the best selection. They will arrive at the correct planting time for your hardiness zone.
    If you have indeterminate type tomato plants that continue to grow until killed by a frost, cut off the tops of their main stems now to prevent them from flowering and setting any more new fruit. It will seldom ripen before a frost occurs and the energy is better invested in the green fruit already on the vines.
    Now is a good time to plant or transplant evergreens. Water them faithfully and mulch well to get them off to a good start. Do not fertilize until next year.
    Now is also a good time to order and plant pansies. They will bloom this fall, but will really put on a show next spring.