Ingredients
Scale
- 1 package refrigerated crescent roll dough
- 5 large eggs (whole, separated)
- 2 tablespoons cream
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter (softened)
- ¼ teaspoon sea salt
- 3 tablespoons thawed frozen spinach
- 2 teaspoons minced shallots
- 2 teaspoons finely diced roasted red peppers
- ¼ cup shredded Asiago cheese
- ½ cup shredded sharp Cheddar cheese
- ¼ cup shredded Monterey Jack cheese
- 1 tablespoon shredded Parmigiano-Reggiano
- 2 tablespoons water
- 1 tablespoon fresh chives (chopped)
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 375°F (190°C) and butter a soufflé dish.
- Unroll the crescent dough and press seams together to form a single sheet.
- Whisk egg yolks with cream, milk, butter, and salt until smooth.
- Fold in spinach, shallots, roasted peppers, and cheeses.
- Beat egg whites until stiff peaks form, then gently fold into the mixture.
- Transfer mixture to the soufflé dish, filling about three-quarters full.
- Bake for 30-35 minutes until golden brown and puffed.
- Let cool briefly before serving.
Notes
Ensure egg whites are free from yolk for proper volume.
Be gentle when folding to keep soufflé light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 290mg