- 450 g deep-frozen leaf spinach
- 200 g cream fraiche
- 4 eggs
- 200 g grated Emmentaler cheese
- 5tbsps LEIMER breadcrumbs
- salt, pepper
- butter, LEIMER breadcrumbs for the soufflé dish
Squeeze out the spinach. Stir it with the cream fraiche, the eggs, the Emmentaler cheese and 5 tablespoons of breadcrumbs. Season with salt and pepper. Grease small soufflé dishes with butter and spread with breadcrumbs all around. Fill in the soufflé mass and bake for 20 minutes at 180°C. Serve the cheese-spinach-quiches as starter with tomato sauce or as a side dish to boiled beef.