Panera Spinach & Artichoke Souffle (with Custard)



  • 3 Tbsp frozen spinach, thawed (1 frozen package = about 16 Tbsp)
  • 3 Tbsp artichoke hearts, minced (1 can = about 12 Tbsp)
  • 2 tsp onions, minced (1 thin slice of a large onion)
  • 1 tsp red bell pepper, minced
  • 4 eggs plus 2 eggs, divided (yolks/whites)
  • 2 cups whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • dash ground white pepper
  • 1 sheet puff pastry
  • 1/4 cup shredded Asiago cheese
  • 1/4 cup shredded Monterrey Jack cheese
  • 2 Tbsp melted butter

You’ll also need 4 small baking dishes, such as 4-inch ramekins.


  1. Preheat oven to 375 degrees F.
  2. Mince vegetables – artichokes, spinach, onion, and pepper, and combine in small bowl (can do this ahead and freeze – for instance, a can of artichokes will make 4 batches).
  3. Mix together 4 eggs, 2 egg yolks, milk, Parmesan cheese, salt, and pepper.
  4. Unfold the pastry dough, roll it out, and cut it into 4 squares.  Use some flour on the dough and roll out with a rolling pin so that each piece stretches out into a square approximately 6×6 inches.
  5. Brush melted butter inside the four 4-inch baking dishes or ramekins.  Line each ramekin with the dough, and then spoon equal amounts of egg mixture into each ramekin.
  6. Gently fold corners inward over the mixture.
  7. Bake for approximately 15 minutes, then top each with remaining Asiago and Monterrey Jack cheeses.  Bake another 10-15 minutes, until custard is set.

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