Soufflés, or at least the individual ones have been made popular by the Panera Bread chain. Within the last year they have discontinued my favor version, a spinach artichoke. Remaining are the bacon and the cheese. There is absolutely nothing wrong with the other options, my thinking is, if I am going to venture away from my morning smoothie or Jam Jar Breakfast, it will be only exactly what I want. So, I decided to make my own this week, with what I had on hand. What I was after was the closest to the one I have come to enjoy, with what I had on hand. Here’s what I came up with. Soufflés come from France. To bake them in, you could use, ramekins, little ceramic dishes, or you could use a paper liner, available on amazon. I like the idea of the paper liners as they could easily freeze or if you take a few of these over to someone, they don’t have something to return to you. I used some old ceramic mini quiche dishes I had on hand which are about the size of the Panera Bread paper liners used for their soufflés. This is a very easy recipe to adapt to what vegetables/meats you like or adapt to what you have on hand, like I did, you’ll see, in the recipe how I substituted, to get the taste I was after with what was on hand. Isn’t that a big part of cooking, using what you have on hand? Here you got…
Originally, i thought I would only be making 4, however, the egg mixture made enough for more servings, hence the 2 extra baking dishes/servings.
Individual Soufflés Recipe
Preheat oven to 350 degrees recipe made 6 of the mini-quiche dishes
Ingredients
-1/2 cup cheese, preferably Swiss or Gruyere’ grated
(I used what I have on hand a combinations of mild cheddar & Parmesan)
-1/2 cup chopped your pick vegetable like mushrooms, washed & chopped
(I used chopped Italian parsley, as that is what I had on hand, or ham. or bacon)
-nutmeg
-4 eggs
-1 cup heavy cream
These are the baking liners mentioned in the text and the next time I made these, I’ll be using these for baking the Individual Soufflés next time, available on Amazon.
Method
1. Butter your serving dishes and place them on a cookie sheet.
2. Sprinkle your grated cheese into each of the baking dishes/liners.
3. Divide your vegetables of choice into the baking dishes/liners.
4. Sprinkle a little nutmeg on top of mixture in baking dishes/liners.
5. Beat eggs well with a whisk. Gently and slowly whisk in heavy cream.
6. Pour egg/cream mixture into baking dishes/liners over filling content.
7. Bake in preheated over for approximately 30 minutes, or until soufflés are puffed and golden (soufflés can be held in a warm oven for about 20 minutes before they begin to deflate). I took some to my Mom and warmed one after storing in the fridge. I warmed in a toaster oven and it was good the next day.
