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Spinach Souffle Recipe


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.  

Read the next Article: George's Secret Tomato Sauce

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Gardening Tip of the Day

  • Although popular, braiding garlic bulbs to hang in the kitchen for their ornamental value is not the best way to preserve the wonderful flavor of this cooking essential. Here’s a way to store garlic that not only retains flavor but actually improves it!
    Peeling garlic cloves can be bothersome if you only need one clove at a time. Instead, peel the whole bulb, and then store the extra cloves in a jar filled with olive oil. The garlic will stay fresh for months in the oil, and you can even use the flavored oil for salad dressings and sauces.
    Use a decorative jar, some ribbon and a sprig of fresh spruce or pine for a creative holiday gift!