Lillian’s Souffle
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Lillian | 📂 Category: Entrees A delightfully simple and healthy spinach and cheese souffle baked directly in a pie plate. Featuring cottage cheese, Swiss cheese, and spinach, it makes for a perfect light brunch or side dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | 10 mins | 6 servings |
🔪 Key Equipment
- 10-inch pie plate
- Mixing bowl
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 16 oz | Cottage Cheese | small curd, fat-free |
| 3 | Eggs | dropped in one at a time, unbeaten |
| 3 tbsp | Flour | mixed in |
| 10 oz | Spinach | thawed, chopped, and squeezed dry |
| 3 tbsp | Olive Oil | |
| 6 slices (about 1 cup) | Swiss Cheese | fat-free, grated |
Instructions
Step 1: Prep and Mix
- Preheat oven to 350°F and spray a 10-inch pie plate with cooking spray.
- In a mixing bowl, combine the 16 oz cottage cheese, 3 eggs (adding them one at a time without beating), 3 tbsp flour, thawed and squeezed spinach, 3 tbsp olive oil, and 6 slices Swiss cheese (grated, about 1 cup). Mix all ingredients together thoroughly.
Step 2: Bake and Serve
- Pour the mixture into the prepared 10-inch pie plate.
- Bake at 350°F for 1 hour until the souffle is set and lightly golden on top.
- Cool for 10 minutes before serving to allow the souffle to set properly.
💡 Make-Ahead & Storage: Can be assembled a few hours in advance and kept covered in the refrigerator before baking. Leftovers reheat well in a low oven.
Original Recipe Scan
