BACON AND CHEESE SOUFFLES
Make and share this Bacon and Cheese Souffles recipe from Food.com.
Provided by CoffeeB
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan on medium heat.
- Stir in flour.
- Cook 1 minute.
- Gradually add milk, stirring until well blended.
- Cook and stir until mixture comes to a boil.
- Remove from heat.
- Add cheese, stiring until melted.
- Stir in mustard and bacon.
- Cool slightly.
- Stir in egg yolks, 1 at a time.
- Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
- Gently fold into yolk mixture.
- Pour into 12 lightly greased nonstick muffin cups.
- Bake 25 minutes or until puffed and set.
BOURSIN CHEESE CREAMED SPINACH BAKE
From Cuisine at Home. I can't abide frozen spinach, so baby spinach leaves fit the role nicely. Cut down on the fat content by using lower fat milk instead of cream. A brief history of boursin, compliments of www.cheese.com: "Boursin is a modern, creamy, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage (maturity/aging process). The cheese was founded by Monsier Boursin in 1957. It has a rich, sweet flavor with a hint of acidity." Update: I discovered recently that there is a posted boursin cheese recipe on this site. I have not tried it.
Provided by COOKGIRl
Categories Spinach
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- Butter a shallow baking dish and set aside.
- Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
- Add flour and stir well to coat. Cook about 1 minute.
- Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.
- Next stir in the boursin cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
- Now add the spinach, Parmesan cheese, lemon zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
- Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
- Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.
- NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.
Nutrition Facts : Calories 341.7, Fat 24.1, SaturatedFat 12.8, Cholesterol 64.3, Sodium 315.4, Carbohydrate 24.4, Fiber 2.9, Sugar 5.5, Protein 8.6
THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE
Steps:
- Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.
CREAMED SPINACH AND BACON BAKE
This recipe is guaranteed to put a smile on any spinach-lover's face and will compliment any meal, since this is a creamed spinach recipe it is not a dish that bakes out totally firm. To remove the bitterness from the frozen spinach I like to microwave it in a little water for 10 minutes or until boiling, rinse until cold water then squeeze dry, if you don't mind the strong taste then you can omit this step. Prep time does not include cooking the bacon.
Provided by Kittencalrecipezazz
Categories Spinach
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Butter an 9-inch baking dish (or use an 8 x 8-inch baking dish).
- In a medium saucepan melt 5 tablespoons butter over medium heat; add in onions and saute for about 4 minutes (or until soft).
- Add in garlic, mushrooms, cooked bacon, cayenne pepper and seasoned salt, saute for 1 minute.
- Add in flour and stir with a wooden spoon and stir constantly for 2 minutes.
- Slowly add in the cream; bring to a boil over medium heat stirring constantly until thickened and smooth (this should take about 3-4 minutes).
- Reduce the heat to low and add in the spinach and stir until combined and mixed into the cream sauce.
- Mix in the cheddar cheese and 1/3 cup grated Parmesan cheese; stir until the cheese has melted.
- Season with black pepper to taste.
- Transfer to prepared baking dish.
- Sprinkle with 1/3 (or to taste) Parmesan cheese.
- Bake for about 25 minutes or until browned on top and bubbly.
- Let sit for 20 minutes before spooning out of the baking dish, this only gets better the longer you leave it sit, but you won't be able to keep your spoon out of the dish lol!.
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
KATE'S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS
I invented these extreme variations of Quiche Lorraine at the end of ZWT5 based on Karen Elizabeth's Recipe #299242 #299242, taking advantage of the unique ingredients I had bought over the tour. Each variation I tried and pictured was great in its own way. Next time, if I had piperade sauce on hand (Julie B's Hive's Recipe #233205 #233205), I might add that on a wedge. The measurements for toppings are for 1 choice of topping to cover the entire quiche. Choose 1,2,3,4, or 5 toppings, and make a decorative pattern, allowing small wedges to be cut of this rich quiche. If available, Pillsbury's refrigerated pie crust works well (do not prick or pre-bake) in a glass deep-dish pie plate. To make the crust less soggy, wash the bottom crust with egg white and refrigerate for 10 minutes before adding the filling. I recommend very small wedges (12 servings), this is very rich. Serve with a side salad with vinaigrette dressing.
Provided by KateL
Categories Savory Pies
Time 1h20m
Yield 1 quiche, 8-12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
- PASTRY (if not using Pillsbury refrigerated pie crust):.
- Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
- Mix in the egg-yolk and sufficient iced water to bind the ingredients.
- Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
- STAGE 1 FILLING:.
- Let eggs come to room temperature for 30 minutes.
- Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off.
- Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain.
- OPTIONAL PIPERADE SAUCE:.
- In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute.
- Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened.
- Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
- STAGE 2 FILLING:.
- Separate eggs into 2 medium bowls.
- In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth.
- In egg white bowl, beat with electric beater until soft peaks form.
- ASSEMBLE QUICHE:.
- If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork.
- If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork.
- Sprinkle the cooked bacon pieces over the base of the pastry case.
- Spread the sauteed shallots evenly across the top of the bacon.
- If including Gruyere in filling, distribute it evenly across the top of the shallots.
- Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate.
- Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
- GARNISH QUICHE:.
- Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes.
- Use sharp knife to slice into small wedges, this is very rich.
Nutrition Facts : Calories 683.6, Fat 53.4, SaturatedFat 29.2, Cholesterol 225.3, Sodium 432.5, Carbohydrate 32.6, Fiber 1.9, Sugar 2.8, Protein 19.5
People also searched
More about "bacon boursin souffle with spinach food"
PANERA BACON AND SPINACH SOUFFLE - THE FOOD HUSSY
From thefoodhussy.com
Category BreakfastCalories 682 per servingTotal Time 55 mins
BACON BOURSIN CREAMED SPINACH - CHEFJAR
From chefjar.com
Category Side DishesCalories 475 per serving
RIDICULOUSLY EASY BOURSIN PASTA • SALT & LAVENDER
From saltandlavender.com
SAUTéED SPINACH WITH BACON • SALT & LAVENDER
From saltandlavender.com
BACON AND BOURSIN STUFFED MUSHROOMS - TIPPS IN THE …
From tippsinthekitch.com
SPINACH AND BACON SOUFFLES - COOK WITH BRENDA GANTT
From cookwithbrendagantt.com
SPINACH SOUFFLé RECIPE (EASY, CLASSIC RECIPE) | THE …
From thekitchn.com
SPINACH BACON SOUFFLéS – BROWNIE MISCHIEF
From browniemischief.com
BACON BOURSIN SOUFFLE WITH SPINACH RECIPES
From tfrecipes.com
BOURSIN SPINACH & SUN-DRIED TOMATO ORZO BAKE
From sammymontgoms.com
MARY BERRY’S BACON AND MUSHROOM CHEESE SOUFFLé - THE HAPPY …
From thehappyfoodie.co.uk
CREAMY SPINACH BACON ORZO • SALT & LAVENDER
From saltandlavender.com
CREAMY BOURSIN SPINACH RECIPE - THE SPRUCE EATS
From thespruceeats.com
BOURSIN PASTA | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
SPINACH SOUFFLE WITH HAVARTI CHEESE RECIPE
From cdkitchen.com
BACON BOURSIN SOUFFLE WITH SPINACH - CYCLINGFORUMS.COM
From cyclingforums.com
DINNER TONIGHT: BACON-BOURSIN SOUFFLé WITH SPINACH
From deepdomesticthoughts.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love