Spinach and 3 cheeses soufflé
For a meat-free, light meal
Quantity: 6
Ingredients
4 chopped shallots
10 oz. Spinach, frozen, thawed and pressed to extract water (300 g)
1 ½ cup cottage cheese
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 plain yogurt (250 ml)
1 cup milk (250 ml)
Preparation
Mix shallots with spinach, Liberté cottage cheese, parmesan cheese, 2 eggs and dill.
Add salt, pepper and nutmeg to taste. Mix well.
Remove the bread crusts and put half of it at the bottom of a buttered 20 x 30 x 5 cm plate.
Cover bread with spinach mix and fill with remaining bread slices.
Sprinkle the dish with grated Farmers cheese.
Beat 4 eggs with Liberté yogurt and organic milk. Add salt, pepper and nutmeg to taste. Pour carefully on the cheese. Cover plate with aluminum paper and refrigerate for at least 2 hours before cooking (an entire night would be preferable). Leave covered and bake at 350 F for 30 minutes.
Uncover and cook for 30 minutes, until light & golden.
