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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
1/2 cup 2% low-fat milk |
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
salt |
pepper |
nutmeg |
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 |
Directions:
1. Preheat oven to 375°F.
2. Wilt spinach in microwave for 2 minute.
3. Mix all vegetables in a large bowl and set aside.
4. Mix all cheese together.
5. Take 1 cup of cheese mix and blend it with bread crumbs.
6. Butter two 8-inch round baking pans and flour with bread/cheese mix, leave the extra in the bottom.
7. Warm the milk in a sauce pan.
8. Melt butter in another sauce pan.
9. Add flour to butter and stir for 3 minutes.
10. Slowly add warm milk and stir vigorously with whisk.
11. Add salt, pepper and nutmeg.
12. Add a small blob to egg yolks and mix thoroughly, repeat 4 times and then pour yolk mix into sauce and mix well.
13. Stir in most of cheese mix and stir to blend, set aside.
14. In a large mixing bowl, combine mustard and egg whites with an electric mixer and beat until firm peaks form.
15. Add a small amount of cheese sauce and fold into egg whites, then slowly blend egg whites into sauce.
16. Mix 3/4 of egg mixture to veggies and fold to blend.
17. Divide into baking dishes.
18. Top with remaining egg mix and cheese.
19. Bake for 25 minutes or until golden and edges are slightly crisp.
20. Cool for a few minutes before serving.
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