Spinach Souffle - cooking recipe

Ingredients

4 eggs, beaten
4 oz. sharp Cheddar cheese, shredded
3 oz. cream cheese, softened
1/3 c. cream or milk
1/4 c. Parmesan cheese
1 Tbsp. dried onion bits
1/2 tsp. dry mustard
1 lb. fresh spinach

Preparation

Beat all ingredients until smooth in a blender or food processor.
Wash and wilt spinach, then squeeze dry.
Add to mixture and blend to chop spinach.
Bake in a sprayed loaf pan at 350\u00b0 for 25 to 30 minutes or until puffy and lightly browned. This is not a high rise souffle.
Do not expect it to puff up too much.
To serve, allow to cool slightly, then turn out onto serving plate and slice.
Keeps well for days in refrigerator.