Spinach & Bacon Soufflé
A delectably creamy, cheesy spinach soufflé loaded and topped with perfectly crispy bacon!
- 1 sheet puff pastry dough cold, but pliable.
- 10 slices bacon cooked
- 2 tbsp unsalted butter melted
- 1 cup heavy cream room temperature
- 4 large eggs
- 1 cup white cheddar cheese shredded
- 1/2 cup fresh spinach sliced thinly, roughly
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Preheat your oven to 425°
Chop 4 pieces of bacon and leave the remaining 6 for topping the soufflé.
Combine all ingredients (except for the pastry dough and 6 slices of bacon) in a bowl and mix until well combined.
Cut the sheet of puff pastry dough into 6 equal squares and push each one into the ramkin - you should have extra dough coming out of the ramkin (so that you can fold it over as a seal).
Divide the mixture into the 6 ramkins evenly. Ideally, the mixture will not go above the square from the puff pastry dough.
Place the ramkins on a cookie sheet and bake for 25-30 minutes. You'll know it's done by jiggling the cookie sheet and only the very center moves. It'll continue to cook when you've pulled it out of the oven.
Serving: 1gSodium: 1117mgCalcium: 178mgSugar: 0.4gFiber: 0.1gPotassium: 267mgCholesterol: 201mgCalories: 434kcalSaturated Fat: 17.1gFat: 36.6gProtein: 21.1gCarbohydrates: 4.9gIron: 1mg