Family Spinach Souffle Recipe

Ingredients :

  • 5 Large Eggs
  • 10oz of Chopped Frozen Spinach
  • 8oz of Very Sharp Cheddar (I prefer Cabot Seriously Sharp Cheddar)
  • 2 cups of torn up Pumpernickle or Rye Bread
    Note : This is a cheese dish with a suggestion of spinach and bread. Feel free to add different cheeses to the mix. Popular contributors are; Feta (for a kick into Flavor Town), Parmesan (both fresh and fake), Mozzarella (to add stringy-ness.)

  • Steps 1 : Thaw out frozen spinach.
    Note : If you are using 10oz of fresh spinach, then you MAY need to steam it down to size a little bit, but remember, the goal isn't to full cook the spinach (that's not neccessary) you're only looking to get the spinach to fit in the souffle dish, and allowing it to mix with the other ingredients without turning it into a paste.
  • Step 2 : Once spinach is ready; preheat oven to 375°F/190°C
  • Step 3 : Shred your cheese into pieces, if you had purchased a cheese block.
  • Step 4 : Chop your bread into small pieces. Think crouton size or smaller, we want them to be bite sized but not crumbs.
  • Step 5 : Grab a bowl and crack your 5 eggs into it, whisk until the yolks and broken and mixed.
  • Step 6 : Add your bread, spinach, and cheese. Gently fold together until everything is mixed in.
    Note : If you want the egg to soak into the bread, place the mixure into the fridge and left sit for 10-15 minutes.
  • Step 7 : Grad you souffle pan and coat it with non-stick of your choice.
  • Step 8 : Pour ingredients into the souffle pan and place into oven.
  • Step 9 : Bake for 30 45 minutes, if it needs longer *you can always do the butter knife test, it won't disrupt the integrety of the souffle. It's really more of a crustless Quiche any way.
  • Step 10 : Eat it with your face.

*The butter knife test is pulling a baked good out of the over, taking a butter knife and stabbing the dish in the center, then pulling out and seeing if any raw egg or dough sticks to the knife. Highly effective to determin if a dish is done cooking.

I usually make this ever thanksgiving and it's become a tradition of mine. My family absolutely loves it, I've ever served it at a Friends-giving and my one friend who never eats vegitables said that he enjoyed the "green dish" that I made. Highest compliment. :)