From the Essential Pépin tv series, Episode 123: Eggs-quisite
The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table. It can also be made in a conventional soufflé dish.—Jacques Pépin
Leftover soufflé will reinflate when reheated in a 350-degree oven.
Serves 6 to 8 as a first course, 4 as a main course
10 ounces spinach, trimmed (can substitute 10 ounces broccoli rabe, trimmed)
1 slice firm white bread, processed to crumbs in a food processor (1/2 cup)
1/2 cup freshly grated Parmesan cheese
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs, separated
2 large egg whites
4 ounces lean ham, cut into julienne strips (1 cup)