Spinach Souffle 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 package (8 ounces) cream cheese, cubed 1-1/2 cups (6 ounces) shredded Monterey Jack cheese 4 eggs, lightly beaten 1/4 cup butter, melted 1 garlic clove, minced 1/2 teaspoon salt In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° for 35-40 minutes or until edges are lightly browned.
This is a wonderful spinach Gruyere souffle from Martha Stewart. I have made this dish for the past few years and it is delightful. The little pinch of nutmeg heightens the nuttiness of the gruyere cheese. A Truex family Thanksgiving staple.