Spinach Artichoke Soufflé
15m
45m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Spinach Artichoke Soufflé
| 3 Tbs frozen spinach, thawed |
| 3 Tbs artichokehearts, minced |
| 2 Tbs onions, minced |
| 1 tsp red bell pepper, minced |
| 5 large eggs |
| 2 Tbs milk |
| 2 Tbs heavy cream |
| 1/4 cup cheddar cheese, shredded |
| 1/4 cup Monterrey Jack Cheese, shredded |
| 1 Tbs Romano or Parmesan Cheese, grated |
| 1/4 tsp salt |
| 1 17.2 ounce package Puff pastry, divided into 4 equal parts |
| 1 Tbs butter, melted |
| 1/4 cup Asiago cheese, shredded |
Spinach Artichoke Soufflé Directions
- Preheat your oven to 375°
- Butter 4-inch tart pans or ramekins and line with puff pastry. Let the edges hang over the side of the pans.
- In a bowl, combine the spinach, artichoke hearts, onion, and red bell pepper.
- In a seperate bowl, eat the eggs, mix in milk, cream, cheddar cheese, Jack Cheese, Parmesan, and salt.
- Add the artichoke spinach mixture.
- Spoon carefully in the middle of each pastry.
- Top with Asiago cheese.
- Bake for 25 minutes until the eggs are puffy and the pastery is a nice golden brown.
- Serve Warm
Notes
NOTES: You can make the spinach and bacon version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it.
If you'd like to make bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.
For Sausage and Gouda Egg Souffle - remove the artichoke hearts ans spinach and add 1/4 cup of cooked and scrambled sausage and replace the asiago cheese for 1/4 cup grated gouda cheese
For Ham and Swiss - Remove the red bell pepper, arichoke hearts and spinach. Instead use 1/4 cup sliced and chopped deli ham and 1/4 cup swiss cheese
Four Cheese Souffles - remove the artichoke hearts and spinach Replace with 1/2 cup of cheddar cheeses and add 1/4 cup Parmesan with 1/4 cup Pecorino Romano cheese.
Nutrition facts
Per Serving
| Kcal: | 961 kcal |
| Fibers (g): | 3.8g |
| Sodium (mg): | 952mg |
| Carbs: | 61.7g |
| Sugar (g): | 3.7g |
| Fat: | 68.5g |
| Saturated fat (g): | 23.9g |
| Cholesterol: | 257mg |
| Proteins: | 27g |
