Odd short-cut souffle recipe...will this work?
Looking for a souffle recipe for tonight and ran across the following :
It calls for mixing the yolks into the spinach and cheese, then folding in whipped whites. Skips that whole pesky bechamel part. Notice it calls for a pie plate rather than a souffle dish.
So...what do you think this would be like? Most of the reviewers were ok with it, although several mentioned it didn't puff up like they expected. If it's 90% as good as the real thing, it might not be a bad item to have in the week-night repertoire.
Since the bechamel is already present in the creamed spinach--at least I think it is, never bought it, but I'm guessing it's just spinach cooked in white sauce, right?--you'll probably be fine with this recipe. It probably won't rise like a regular souffle, but I'm sure it will get puffy and have a nice texture. And if you get a good brand of creamed spinach (no preservatives or anything you wouldn't have in your cupboard or fridge), it will probably taste good, too. Even a fallen souffle can still taste fantastic.
If you try it, please report back! I vaguely remeber doing something similar with spinach and goat cheese awhile back that was mighty tasty but have no recollection what exactly it was or where I got it.