Spinach and Gruyere Souffle

Ingredients:
2 T. butter, at room temperature, plus more for baking dish
1/3 c. plain dried breadcrumbs
5 c. packed spinach, trimmed and washed
2 T. flour
3/4 c. plus 2 T. whole milk
1/2 c. Gruyere cheese, grated
coarse salt and pepper
2 large eggs, separated , plus 2 large egg whites

Directions:
Preheat oven to 375. Butter a round 1-quart tall sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 T. water over med-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes.
Transfer to a strainer to cool; press to release liquid.
In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a past forms. Continue to cook until pale blond in color, 2 to 3 minutes.
Whisking, gradually add milk.
Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat.
Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 c. souffle base; pulse until blended.
Stir spinach mixture into remaining souffle base.
In a large bowl, using and electric mixer, beat 4 egg whites and pinch of salt on med-high until stiff peaks form (do not over beat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base.
Pour batter into prepared dish and bake until souffle is tall, browned and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

Makes 8 servings. Total time 1 hour.

Verdict:
Souffle sounds so fancy, no? I was kinda excited to make this. Fancy cheese name, fancy food name, what is there not to be excited about? It came out of the oven all puffy and pretty and then it quickly deflated. Sad. The taste? It kinda reminded me of a soggy omelet. It was fancy but all together it was kinda...meh. If you can't find Gruyere cheese I would say a good substitute would be Swiss or Parmesan.