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.
Spinach & Goat Cheese Soufflé | the enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are found treasures. Plus, spinach and cheese are a natural alliance. Although a classic souffle dish forms a high, puffed crown, I often bake this and other souffles in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.