Spinach Artichoke Soufflé

 Soufflé is an egg dish from 18th century France. These are made with eggs and well beaten egg whites along with other ingredients like vegetables or meat.Made savory for breakfast/brunch or sweet as a dessert.

 This particular recipe is made inspired by Panera Bread's breakfast soufflé. I have tried to make it as a healthy version by incorporating wheat flour rue instead of heavy cream and light parmeasan where asiago cheese can be used.To cut down more carbs you can use multigrain bread crumbs to line the dish instead of puff pastry.

INGREDIENTS :

1 Cup Chopped Frozen Spinach

Canned Artichoke Hearts 6 ounces

2 Egg Yolks 

4 Egg Whites 

1/2 Tsp Salt

1/2 Tsp Pepper Powder

1/2 Cup Grated Parmesan 

1/8 Cup  White Wheat/All Purpose Flour

1 Tblsp Butter 

1 Tblsp Olive Oil/Any Oil

3/4 Cup Skim Milk 

1 Sheet Puff Pastry Thawed

4-4" Pie Trays/1-9" PieTray

METHOD :

Pre-heat Oven to 375 degrees.

Clean and butter the pie plates and layer them with the thawed puff pastry. If using 4 small pie trays, cut the single sheet into 4 squares and use them on individual trays.

Drain and chop the artichoke hearts.

Squeeze any extra moisture out of the artichoke and spinach. Mix in cheese, salt, and pepper to this and keep aside.

Start heating the milk. Meanwhile in a pan melt together butter and oil, and once melted add the flour. Whisk together until completely mixed, then pour the hot milk little by little until a thick paste is formed.

Remove from stove and whisk in the egg yolks one by one and then mix along with the spinach artichoke cheese mixture and keep aside.

Now take the egg whites in a clean dry bowl and whisk with a hand mixer until foamy. Then add a pinch of salt and increase the speed a little by little, beating well until stiff peaks are formed.

Add a third of the egg whites to the already prepared cheese mixture and fold it with a spatula. Then add the rest and fold into the mixture, but be careful not to mix thoroughly- it's okay if there are still some white streaks.
Pour this into already prepared pie plates and bake in the preheated oven for about 25 mins for small individual trays or 30 to 35 mins for big single tray.

The time varies with ovens, so check five mins before the final time. If it's done, you will see the soufflé lightly browned and well risen on the top, and an inserted toothpick should come out clean.