Artichoke-Arugula Soufflé Squares

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Olive oil, for brushing

4 scallions, cut into thirds

3 garlic cloves

1 cup packed arugula leaves

Two 6-ounce jars marinated artichoke hearts—drained, 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)

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