Spinach Gruyere and Shallot Soufflé

As part of our Make it Mini Series, Abigail Harris-Shea reimagines trending recipes using Le Creuset Mini Cocottes. This savory recipe combines eggs, vegetables and cheese into a light and airy soufflé, perfect as a starter or light lunch. Abigail’s version starts with a shallot bechamel sauce, enriched with spinach and Gruyere and lightened with whisked egg whites. The soufflés are topped with a little bit more cheese and a dusting of nutmeg before going in the oven to bake.

6 tablespoons unsalted butter, divided

1/3 cup panko breadcrumbs

1 shallot, minced

2 tablespoons all purpose flour

1/2 cup whole milk

1/4 teaspoon grated nutmeg, plus extra for baking

Sea salt

Freshly ground black pepper

2 egg yolks

1/2 cup grated gruyere cheese, plus extra for baking

4 cups baby spinach, finely chopped

3 egg whites, room temperature

Sea salt

Freshly ground black pepper

Preheat oven to 400°F. Use 2 tablespoons of the butter to grease the interiors of 4 8-ounce stoneware Mini Cocottes. Divide the breadcrumbs amongst the cocottes to coat the interiors. Shake out excess breadcrumbs.

To make the bechamel, heat the remaining 4 tablespoons butter along with the shallot in a sauté pan set over medium heat.  Once the butter is melted, add the flour and stir to combine. Add the milk along with the nutmeg and a big pinch of salt and pepper. Cook until the sauce is thickened and bubbling, stirring continuously, about 3-5 minutes. Remove from the heat and let cool slightly.

In a small mixing bowl, briefly whisk together the two egg yolks. Whisk the egg yolks into the bechamel sauce. Add the gruyere and spinach to the bechamel and stir to combine.

Place the egg whites in a clean large mixing bowl and whisk until firm peaks form. Stir 1/3 of the egg whites into the spinach bechamel. Then carefully fold in the remaining 2/3 of the egg whites, being careful not to overmix.

Divide the mixture between the Mini Cocottes until they are a little more than 3/4 of the way full. Clean off the top edges to further encourage them to rise. Sprinkle the top of each souffle with a little bit of nutmeg and grated Gruyere cheese.

Place Mini Cocottes on a sheet pan and place in preheated oven. Bake for 12 minutes, adding a small piece of foil to the top if they are starting to brown too quickly. Continue baking for an additional 12 minutes. Remove from the oven and serve immediately.