Bacon Boursin Souffle with Spinach

Published in: Cuisine At Home, page 7
Publish Date: February 2006

Ingredients

Saute: Remove:
2 strips Bacon -- thick sliced - diced
Saute in
1 tablespoons Drippings
1/2 cup Onion -- diced
pinch Red Pepper flakes
1/4 cup Flour
Gradually stir in: Add:
1 1/2 cup Milk
1 packages Boursin cheese -- 5.2 oz
1 packages Spinach - frozen -- squeezed dry
1/4 cup Parmesan -- grated
Salt, pepper, & nutmeg -- to taste
5 Egg yolks
Reserved bacon pieces
Beat: Fold into Base
5 Egg whites
1/4 teaspoons Cream Of Tartar

Instructions

Preheat oven to 400F with a rack in the lower third. Generously grease a 9" souffle dish with softened butter, coat the inside with 3 tablespoons plain bread crumbs. Freeze the dish.

Saute the bacon in a saucepan over medium high heat until crisp. Remove and drain on a paper towel lined plate. Pour off all but 1 tablespoons drippings.

Saute onions and pepper flakes in drippings until onions are soft 4 -5 minutes, stirring often, add flour.

Gradually stir in milk, bring to a simmer, stirring often to prevent scorching. Reduce heat to low, then add Boursin, spinach, Parmesan, and seasoning. Transfer to a large bowl along with the egg yolks, stir in the reserved bacon.

Beat egg whites and cream of tartar to stiff peaks in a bowl using an electric hand mixer on medium high speed. Lighten the base with some of the whites, then carefully fold in the remaining whites.

Pour batter into prepared dish, place the dish on a baking sheet and bake for 30 minutes. Reduce oven temperature to 350F and bake for another 15-20 minutes. For the best presentation, serve the souffle
immediately.