Bacon Boursin Souffle With Spinach

• 2 strips bacon -- thick sliced - diced
• 1/2 cup onion -- diced
• pinch red pepper flakes
• 1/4 cup flour
• 1 1/2 cup milk
• 1 packages Boursin cheese -- 5.2 oz
• 1 packages Spinach - frozen -- squeezed dry
• 1/4 cup Parmesan -- grated
• salt, pepper, & nutmeg -- to taste
• 5 egg yolks
• 5 egg whites
• 1/4 teaspoons cream of tartar

1. Preheat oven to 400F with a rack in the lower third. Generously grease a
2. 9" souffle dish with softened butter, coat the inside with 3 tablespoons
3. plain bread crumbs. Freeze the dish. Saute the bacon in a saucepan over
4. medium high heat until crisp. Remove and drain on a paper towel lined
5. plate. Pour off all but 1 tablespoons drippings. Saute onions and pepper
6. flakes in drippings until onions are soft 4 -5 minutes, stirring often,
7. add flour. Gradually stir in milk, bring to a simmer, stirring often to
8. prevent scorching. Reduce heat to low, then add Boursin, spinach,
9. Parmesan, and seasoning. Transfer to a large bowl along with the egg
10. yolks, stir in the reserved bacon. Beat egg whites and cream of tartar to
11. stiff peaks in a bowl using an electric hand mixer on medium high speed.
12. Lighten the base with some of the whites, then carefully fold in the
13. remaining whites. Pour batter into prepared dish, place the dish on a
14. baking sheet and bake for 30 minutes. Reduce oven temperature to 350F and
15. bake for another 15-20 minutes. For the best presentation, serve the
16. souffle immediately.

bacon, onion, red pepper, flour, milk, boursin cheese, salt, egg yolks, egg whites, cream of tartar

Taken from www.epicurious.com/recipes/member/views/bacon-boursin-souffle-with-spinach-1268805 (may not work)