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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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With a pretty spinach layer and a golden-brown top, this airy souffle is a holiday staple at our house. It makes a delicious entree for brunch. âFrederick Hilliard, Charleston, West Virginia Ingredients:
3 tablespoons plus 1-1/2 teaspoons butter |
1/2 cup king arthur unbleached all-purpose flour |
2 cups 2% milk |
4 eggs, lightly beaten |
1 cup (4 ounces) shredded gruyere or swiss cheese |
1/2 teaspoon salt |
1/8 teaspoon pepper |
dash ground nutmeg |
mushroom spinach filling: |
2 cups sliced baby portobello mushrooms |
1 tablespoon chopped shallot |
1 tablespoon butter |
1 teaspoon white truffle oil, optional |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 tablespoon king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup heavy whipping cream |
1/3 cup shredded gruyere or swiss cheese |
Directions:
1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Stir in the cheese, salt, pepper and nutmeg; set aside.
3. For filling, in a large skillet, saute mushrooms and shallot in butter and oil if desired until tender. Add spinach; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add cream; heat through (do not boil).
4. Pour half of the egg mixture into a greased 8-in. square baking dish. Top with filling and remaining egg mixture. Sprinkle with cheese. Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
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