Squash Souffle

If you've been to Panera for breakfast lately, you know they're now serving delicious souffles. It's not a textbook souffle, but it was all I needed for inspiration.

I decided to use some fresh squash that Cilla gave me and this was the result.


I started by sauteing thinly sliced squash and small-diced onion.


Cook it low and slow for about 10 or 15 minutes until soft.

Next, I made the egg mixture.

Three eggs, salt, pepper, dijon mustard, and cheese. Lots of cheese. I put at least two big handfuls.

Panera uses cute paper cups for their souffles, but I happen to have some neat aluminum ramekins from my granny. I love this one lonely yellow one.



For the crust, I used refrigerated croissant rolls. When you unroll them they are attached as triangles that make a rectangle, so just pinch the seams together and roll out into a square.




Or...sometimes not so square.

I just folded it over and rolled it out again.

I then laid the squares (or squiggles as they may be) into my ramekin and let the edges hang over.


Then I ladled the egg mixture into the ramekins and folded the edges up like a present.




I didn't take a picture, but I did brush on some of the left over egg mixture from my mixing bowl onto the croissant before baking for 20 to 25 minutes.

Ta da!

Squash Souffle!


Recipe:
1 1/2 cups yellow squash, seeded and sliced thin
1/2 cup chopped onion
3 eggs -- beaten
2 teaspoons flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dijon
1/4 cup milk
2 tablespoons margarine
1 1/2 cups cheese -- grated
1 roll refrigerated croissants

Cook squash and onion together until tender in butter and set aside to cool. Beat eggs and add flour, cheese, salt, pepper, mustard and milk. Roll out Croissant rectangles into rough squares. Line round ramekins with croissant squares leaving the ends hanging over edges. Add squash and onion into egg mixture and pour into ramekins. Bake in a 350 degree oven for 25 minutes. Makes 4 servings.