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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

  • Many novice gardeners make the mistake of sowing long carrots in a heavy clay soil resulting in forked, malformed roots. The trick to growing carrots is selecting varieties best suited for your garden’s particular soil conditions. The long, slender carrots require a soil so deep, smooth, and friable that only a lucky few can grow them successfully year after year.

    Unless you’ve prepared a soil that’s light, loose, and free of all obstructions, select shorter varieties of carrots like ‘Nantes Half Long’, ‘Sweet Treat Hybrid’, ‘Sweet Sunshine’, and ‘Red Cored Chantenay’. If your soil is extremely heavy, try ‘Short ‘n Sweet’, which can grow in just about any soil. These are the best carrots for the patio garden as they can be planted in window boxes or any container at least six inches deep.