summitspringsfarm.net

Spinach Soufflé
From The Cook’s Garden Catalogue 2010

1 cup sour cream
½ cup grated parmeggiano cheese
½ 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 375ºF, 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, as a quiche.  Bake it until risen and light golden brown, for approximately 20 minutes for ramekins or 35 minutes for large soufflé.

Return to Recipes!