Spinach SouffleI don't own a souffle dish and do not make souffles often enough to justify buying one, so I use my 2 quart, deep cast iron pot, and it works out just fine! This is a lovely, light and fluffy souffle.
- 1/4 c fine dry bread crumbs
- 5 large eggs
- 1/4 tsp cream of tartar
- 12 oz fresh spinach
- 4 c water
- 6 Tbsp butter
- 1/2 c all purpose flour
- 2 c milk
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 c shredded mild cheddar cheese
- Preheat oven to 350 degrees F and butter a 2 quart souffle dish. Dust with the bread crumbs. Shake out excess.
- Separate the eggs and set the yolks aside. With an electric mixer or whisk, beat the whites with the cream of tartar until stiff and creamy. Set aside.
- Break spinach leaves into 2-inch pieces. In a large pot on high heat, bring water to boil. Drop spinach in the water, stir, and bring back to simmer. Simmer 3 minutes, or until tender.
- Drain and press liquid out of spinach with back of spoon so it is very dry. Set aside.
- Heat the butter in a skillet over medium low flame; stir in the flour. Continue stirring, allowing the mixture to bubble for a minute. Pour in the milk and cook over low heat, whisking constantly until thickened. Stir in the spinach.
- Add egg yolks, nutmeg, salt, pepper and cheese; combine well. Fold in the egg whites and pour into the prepared dish. Bake about 35 minutes or until browned on top, puffed up a bit, and it does not jiggle when gently rocked back and forth. Serve immediately. (Souffles will deflate a little if left standing too long.)