This is a beautiful souffle and absolutely delicious.


1 lb. auyama, cut into pieces and boiled or steamed until tender
2 tablespoons tomato paste
3 firm tomatoes, peeled
½ chopped onion
½ teaspoon garlic, crushed
½ cup Parmesan shredded cheese
3 eggs
2 teaspoons salt
Pepper to taste
½ tablespoon cilantro, chopped
¼  cup oil


In a pot, heat 2 quarts of water and 3 teaspoons Salt to a boil. Add auyama.

While the auyama is cooking, prepare the following “Sofrito” sauce: In a heavy skillet, cast iron is best, heat oil, sauté onion, garlic, tomatoes and cilantro. Once the auyama is cooked, mash and add the Sofrito. Beat 3 egg yolks and add to the mixture. Beat the 3 egg whites until dry and fold into mixture. Pour into souffle dish and bake at 400°F. for 30 - 35 minutes. Serve at once

I learned to make this fondue when I was a teenager. My father-in-law's friends made it when we would visit and I loved the whole environment it created: friends sitting around a pot of cheese and wine talking and enjoying a good bottle of wine. What could be better on a cold evening.

Tips: A good cheese fondue pot is made out of ceramic and has a nice big handle that doesn't get hot. The stand should be able to hold a small Sterno container. I have always found great sets at the thrift shops, as well as the fondue forks. Don't pay top dollar for them.

Although it calls for Swiss Emmenthal and Gruyere cheeses, when I started making this dish in college, I could not afford them and couldn't find them in Philly in the 1970s. So, I changed the recipe for regular Swiss and Monterrey Jack Cheese. I also couldn't afford to buy Kirsch liqueur, so I omitted it. It was still the best fondue ever.


Click here for Betty Crocker pastry




1 cup Cheddar cheese, shredded (you can do cheddar and Swiss also.)
1 cup half and half
4 eggs, beaten enough to mix
1/2 package frozen spinach or equivalent fresh.
pink of salt, cayenne pepper, nutmeg


Preheat oven to 350°F.

Combine cheese, and spices. Cook spinach. Drain well so it doesn't make a soggy quiche. Combine half and half and eggs.

Arrange cheese and spinach in pastry, pour in the liquid mixture over the cheese and spinach.

Bake for 45-55 minutes.

Notes: It is a good idea to cover the edges with aluminum foil to prevent them from burning. After 30 minutes, remove foil and continue baking.

You can make this quiche with cooked broccoli, bacon, ham, Canadian bacon. Add whatever you like.