Steps: |
| -Preheat oven to 375 degrees, and butter a 9 x 9-inch baking pan. |
| -Heat a saute pan to high and add the oil. Add the spinach in small batches until it all cooks down. Season with salt and pepper. |
| -Drain the spinach in a colander, and squeeze dry once it cools down. |
| -In a 2-qt. heavy bottom saucepan, melt the 1/4 cup of butter over medium-low heat. |
| -Once melted, stir in the flour and continue to cook over low heat, letting the roux bubble and cook out the flour taste (about 3 minutes). |
| -Slowly whisk in the milk and bring to a boil, whisking constantly. (The milk should thicken significantly) |
| -Let it cook over low heat for 5 minutes while whisking constantly. |
| -Season with the nutmeg and the chile flakes. Whisk in the gruyere and 1/2 cup of parmesan until smooth and all of the cheese is melted. |
| -Season to taste with salt and black pepper. Remove from the heat. |
| -In a medium bowl, beat the egg yolks. Slowly add the milk mixture to the egg yolks. Temper in the hot milk, little by little, while whisking. |
| -Fold in the ham and cooked spinach. |
| -Beat the egg whites in a cold bowl until stiff peaks form. (Easiest in a Kitchenaid) |
| -Fold the egg whites into the bechamel. Do not over mix! Gentle folding is the key to the souffle rising correctly. |
| -Mix the bread crumbs and the remaining parmesan together and sprinkle over the buttered pan. Reserve half for the topping. (Learn How) |
| -Pour the souffle base into the dish and sprinkle the top with the remaining bread crumb mixture. |
| -Bake for 20-25 minutes until it has risen by 1 1/2 inches. (Learn How) |
| -Serve immediately. |
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