Spinach And Gruyère Soufflé

• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 large egg yolks
• 1 tablespoon Dijon mustard
• 1/2 cup plus 1 Tbsp. grated Gruyere
• 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
• Salt and pepper
• 6 large egg whites

1. Preheat oven to 400u0b0F. Butter a 2-quart souffle dish.
2. Bring milk to a simmer in a pan over medium-high heat. Melt butter in a separate heavy pan over medium-high heat. Whisk in flour; cook for about 1 minute. (Do not let it brown.) Whisk in hot milk. Cook until thickened and smooth, about 1 minute. Reduce heat to low; whisk in yolks, one at a time, mixing well. Remove from heat and whisk in mustard, 1/2 cup cheese and spinach. Season with salt and pepper.
3. Using an electric mixer and a clean, dry bowl and beaters, beat whites until stiff peaks form. Stir 1/4 of whites into spinach mixture. Fold in remaining whites. Pour into souffle dish.
4. Sprinkle remaining 1 Tbsp. Gruyere over top. Reduce oven temperature to 375u0b0F; bake until lightly browned on top and firm around edges but still a bit jiggly in the middle, 30 to 35 minutes. Serve immediately, mixing firm edges with softer center in every serving.

milk, unsalted butter, flour, egg yolks, mustard, gruyuere, salt, egg whites

Taken from www.myrecipes.com/recipe/spinach-gruyere-souffle (may not work)