Ingredients

• 3/4 to 1 cup minced green garlic, about 5 small heads
• 1 cup cream or half-and-half
• 1 thyme sprig
• 4 tablespoons unsalted butter, plus extra for the dish
• 1/2 cup freshly grated Parmesan cheese
• 1 bunch spinach, stems removed, or 12 to 16 ounces loose, young spinach leaves
• 4 tablespoons all-purpose flour
• 1 1/3 cups milk
• sea salt and freshly ground pepper
• 1 scant cup (about 4 ounces) mild goat cheese
• 4 egg yolks
• 6 egg whites

Instructions

1. 1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
2. 2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
3. 3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
4. 4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
5. 5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.