Spinach Cheese Puff
- Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottom and sides of a 1-1/2-quart souffle dish. Sprinkle the inside of the dish with 1 tablespoon of the Parmesan cheese; set aside.
- For cheese sauce, in a medium saucepan cook shallots and garlic in hot butter for 1 minute. Stir in dried tomatoes, flour, salt, and cayenne pepper. Cook and stir for 1 minute. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Add Swiss cheese and the remaining 1 tablespoon Parmesan cheese, a little at a time, stirring until melted.
- In a medium bowl beat egg yolks with a fork until combined. Slowly add about half of the cheese sauce to egg yolks, stirring constantly. Return yolk mixture to the saucepan. Stir in spinach and prosciutto; set aside.
- In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the beaten egg whites into the cheese sauce. Gradually pour cheese sauce over the remaining beaten egg whites, folding to combine. Pour into the prepared souffle dish.
- Bake in a 375 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Serve immediately. Makes 6 to 8 servings.
From the Test Kitchen
To cook fresh spinach, place a steamer basket in a skillet. Add water to just below bottom of steamer basket. Bring to boiling. Add the spinach to steamer basket. Cover and steam about 2 minutes or until wilted. Drain in a colander, pressing with a spoon to squeeze out liquid. Finely chop.
Nutrition Facts (Spinach Cheese Puff)
- Per serving:
- 272 kcal ,
- 18 g fat
- (10 g sat. fat ,
- 252 mg chol. ,
- 477 mg sodium ,
- 12 g carb. ,
- 2 g fiber ,
- 17 g pro.