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spinach-and-3-cheeses-souffle

Spinach and 3 cheeses soufflé

Quantity :

6

Cooking time :

Preparation time:

Ingrédients

  • 4 chopped shallots
  • 10 oz. Spinach, frozen, thawed and pressed to extract water (300 g)
  • 1 ½ cup Liberté Cottage Cheese 2% (3/4 of a 454g pack)
  • ¼ cup grated parmesan cheese
  • 6 eggs
  • 1 teaspoon dry dill
  • Salt and pepper
  • A pinch of nutmeg
  • 12 slices of white & whole bread
  • 1 cup grated cheese
  • 1 cup Liberté Classique Plain Yogurt 2% (250 ml)
  • 1 cup Milk 2% (250 ml)

Preparation

  1. Mix shallots with spinach, Liberté cottage cheese, parmesan cheese, 2 eggs and dill.
  2. Add salt, pepper and nutmeg to taste. Mix well.
  3. Remove the bread crusts and put half of it at the bottom of a buttered 20 x 30 x 5 cm plate.
  4. Cover bread with spinach mix and fill with remaining bread slices.
  5. Sprinkle the dish with grated Farmers cheese.
  6. Beat 4 eggs with Liberté yogurt and organic milk. Add salt, pepper and nutmeg to taste.
  7. Pour carefully on the cheese.
  8. Cover plate with aluminum paper and refrigerate for at least 2 hours before cooking (an entire night would be preferable).
  9. Leave covered and bake at 350 F (180 C) for 30 minutes. Uncover and cook for 30 minutes, until light & golden.
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