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1
Preheat your oven to 350F (180C).
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2
Butter the bottom of a 2-qt round souffle dish and place it on a cookie sheet.
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3
Squeeze the liquid out of the spinach.
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4
In a bowl mix the spinach and the cheeses.
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5
Beat the egg yolks until slightly thickened, about two minutes.
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6
Sweat the shallots in some butter in a skillet until soft.
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7
Stir in the flour and cook one minute.
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8
Add the cream and bring to a boil for one minute, stirring constantly.
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9
Remove the cream from the heat.
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10
Temper the egg yolks by stirring in a small amount of the cream mixture into them, (this will prevent them from scrambling).
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11
Then pour the egg yolks into the cream mixture stirring constantly until blended.
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12
Now stir in the spinach and cheese mixture, nutmeg, and salt and pepper to taste.
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13
Whip the egg whites until soft peaks form.
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14
Fold the egg whites into the egg yolk mixture.
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15
Pour the mixture into the souffle dish and bake in the oven until set, puffed, and slightly browned.
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16
About 45 to 50 minutes.
