This souffle has a creamy and velvety texture. It is baked in a baking dish so you don’t need to have a souffle dish to make it.
Baking Dish Cheese Souffle with Spinach
Serves 8 – Adapted from Cover and Bake by America’s Test Kitchen
- 4 ounces frozen chopped spinach
- 6 1/2 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1/2 cup Parmesan cheese (separated, 1/4 and 1/4)
- 2 shallots, minced
- 2 cups milk
- 8 ounces Gruyere or Cheddar cheese
- 1 teaspoon dijon mustard
- 1/4 teaspoon dried thyme
- pinch nutmeg
- 6 eggs, yolks and whites separated
- 1/2 teaspoon cream of tartar
- Ciabatta bread to serve (optional)
In a small bowl, defrost the spinach with 1 tablespoon water in a microwave. Drain it then add it to a clean kitchen towel. Wring the kitchen towel until the spinach is dry. Transfer it to a plate and set aside.
Preheat the oven to 350F with the rack in the middle position.
In a small saucepan, heat the milk over medium low heat and keep warm (be careful so it doesn’t spill).
Add the hot milk all at once and whisk vigorously for about 1 minute until it thickens. Take it off the heat, and add the Gruyere or Cheddar cheese, a bit less than 1/2 teaspoon salt, 1/4 teaspoon black pepper, mustard, and nutmeg. Whisk to combine.
We now need to beat the egg whites. You can do this in a bowl of a standing mixer fitted with a whisk attachment, or with a handheld electric mixer. Beat it at low speed for 10 seconds, add the cream of tartar,
While the souffle is baking in the oven, you can make the salad.
Romaine and Tomato Salad
- 1 head Romaine lettuce, thinly sliced
- 1 medium tomato, diced into 1/4-inch pieces
- 3 scallions, thinly sliced
- 2 tablespoons mince parsley
- juice of half a lemon
- 1 tablespoon olive oil
- salt to taste