Had my Mum over today for a 3-course morning menu.  Part of it was inspired by an old recipe she had made for us which was served for dinner: tuna souffle.  It was a delicious, canned tuna and lemon ‘gourmet’ treat which I took the liberties of tweaking with salmon and a blender in this recipe posted a few months ago.

Last week in class, our subject was breakfast and we got to play with eggs.  We made some of the best souffles I may have ever tasted (next to Mom’s, of course.)  Being the considerate daughter I strive for, I wanted to share the love and ‘give back’ on this day we pay tribute to a lady so deserving.  Thank you, Mom.

Leek and Spinach Souffle (adapted from Bauman College)

This recipe uses goat cheese, which is easier to digest than cow dairy, and oat flour instead of refined white flour. Serve at any meal or for an elegant breakfast.

5 Tbs butter, plus extra for preparing ramekins
4 large eggs, separated
1 1/4 cups milk (you can use soy)
3 small leeks, cut in half, cleaned and thinly sliced
1 cup spinach, chopped fine and patted dry
1/4 cup quinoa flour, plus extra for dusting ramekins
2 tsp dry mustard
1.5 cups hard goat cheese, goat cheddar or other, raw if
available
1/2 tsp salt
1 tsp pepper

1 Preheat oven to 350 degrees.
2 Generously butter 6 custard cups (ramekins) and dust with some of the grated cheese. Set aside on a large baking sheet.
Whisk together the milk and egg yolks in a bowl and set aside.
3 Melt 1 Tbsp butter in heavy medium saucepan on medium heat. Saute the leeks with a pinch of salt until tender. Set aside
leeks in a bowl and return the saucepan to the heat. Add the remaining butter to the pan and allow to melt. Turn off heat.
4 Add the flour and mustard to the pot with the melted butter and whisk until smooth paste forms. Return to medium heat
and whisk one minute.
5 Whisk the egg and milk mixture into the flour mixture, a little at a time to temper the eggs. Cook until sauce thickens,
whisking constantly, about 2 minutes. Remove an from heat. Add remaining grated cheese, leeks, spinach, salt and pepper. Stir until cheese melts.
6 Beat egg whites in medium bowl until stiff but not dry. Fold egg whites into warm cheese mixture in pan. Spoon all souffle batter into prepared ramekins.
7 Bake souffles until puffed and golden, about 14 minutes. Serve immediately.
Servings: 6/ GF

This recipe is part of the Find Your Balance “Mom’s Real Food Recipe Carnival.”