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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

  • Before the first frost wipes out your pepper plants, select one or two, if you have the space, to dig up and place in large containers to bring indoors.
    Small, compact plants like 'Thai Dragon' hot pepper transplant well. Prune the plant slightly, remove it from the garden with most of the root ball intact, and place it in a pot with fresh potting soil. Offer the plant a window with a southern exposure. If you hand-pollinate blossoms with a small brush, the plants will continue to produce peppers through the winter!