Prep 30 mins
Cook 20 mins
This is an adaptation of the Cheese and Asparagus Soufflé that was featured in Vegetarian Times on 1-Feb-05. I use spinach and other veggies instead of Asparagus, and I add 'too much' of them so it is a little on the heavy-not-fluffy side.
- 1⁄2 cup 2% low-fat milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 egg yolks, at room temperature
- 8 egg whites, at room temperature
- 1⁄4 teaspoon dry mustard (or creme tartar)
- 1 cup jarlsberg cheese, finely grated
- 1⁄2 cup grated parmesan cheese
- 12 ounces raw Baby Spinach
- 1⁄4 cup finely chopped bell pepper
- 1⁄4 cup finely chopped celery
- 1⁄4 cup finely chopped onion
- 1⁄4 cup Italian seasoned breadcrumbs
- Preheat oven to 375°F.
- Wilt spinach in microwave for 2 minute.
- Mix all vegetables in a large bowl and set aside.
- Mix all cheese together.
- Take 1 cup of cheese mix and blend it with bread crumbs.
- Butter two 8-inch round baking pans and flour with bread/cheese mix, leave the extra in the bottom.
- Warm the milk in a sauce pan.
- Melt butter in another sauce pan.
- Add flour to butter and stir for 3 minutes.
- Slowly add warm milk and stir vigorously with whisk.
- Add salt, pepper and nutmeg.
- Add a small blob to egg yolks and mix thoroughly, repeat 4 times and then pour yolk mix into sauce and mix well.
- Stir in most of cheese mix and stir to blend, set aside.
- In a large mixing bowl, combine mustard and egg whites with an electric mixer and beat until firm peaks form.
- Add a small amount of cheese sauce and fold into egg whites, then slowly blend egg whites into sauce.
- Mix 3/4 of egg mixture to veggies and fold to blend.
- Divide into baking dishes.
- Top with remaining egg mix and cheese.
- Bake for 25 minutes or until golden and edges are slightly crisp.
- Cool for a few minutes before serving.