Artichoke-Arugula Souffle Squares Recipe

Name: Artichoke-Arugula Souffle Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, for brushing; 4 scallions, cut into thirds; 3 garlic cloves; 1 cup packed arugula leaves; Two 6-ounce jars marinated artichoke heartsdrained, rinsed and patted dry; 6 large eggs; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon freshly ground pepper; Tabasco sauce; 1/2 pound sharp Cheddar cheese, shredded (2 cups); Coarse salt, for sprinkling (optional)

Servings: persons

Olive oil, for brushing
4 scallions, cut into thirds
3 garlic cloves
1 cup packed arugula leaves
Two 6-ounce jars marinated artichoke heartsdrained, rinsed and patted dry
6 large eggs
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper
Tabasco sauce
1/2 pound sharp Cheddar cheese, shredded (2 cups)
Coarse salt, for sprinkling (optional)

1
Preheat the oven to 350.
2
Brush a 9-inch-square baking pan with olive oil.
3
Line the pan with parchment or wax paper and oil the paper.
4
In a food processor, pulse the scallions with the garlic cloves and arugula leaves until they are finely chopped.
5
Add the artichoke hearts and pulse until coarsely chopped.
6
In a large bowl, whisk the eggs until frothy.
7
Whisk in the nutmeg, pepper and a dash of Tabasco.
8
Add the eggs to the processor along with the Cheddar and pulse just to combine; the mixture should be chunky.
9
Pour the souffle mixture into the prepared pan and smooth the surface with a spatula.
10
Bake the souffle for 30 minutes, or until a tester inserted in the center comes out clean.
11
Transfer to a rack and let cool slightly.
12
Turn the souffle out onto a cutting board and carefully peel off the parchment paper.
13
Cut the artichoke-arugula souffle into small squares and serve warm or at room temperature, sprinkled with coarse salt.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Olive oil, for brushing, 4 scallions, cut into thirds, 3 garlic cloves, 1 cup packed arugula leaves, and more.

Yes, Artichoke-Arugula Souffle Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Artichoke-Arugula Souffle Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions