Spinach Soufflé

Preheat oven to 425 degrees F. Spray 10-inch quiche dish or shallow 2-quart casserole with cooking spray; sprinkle with bread crumbs to coat. Set aside.

In 2-quart saucepan, with wire whisk, beat milk with cornstarch until blended. Heat milk mixture over medium-high heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove saucepan from heat.

In large bowl, with rubber spatula, mix egg yolks, spinach, Parmesan, salt, and pepper until blended; stir in warm milk mixture. Cool slightly (if spinach mixture is too warm, it will deflate beaten egg whites).

In another large bowl, with mixer at high speed, beat cream of tartar and 6 egg whites until stiff peaks form. Gently fold egg-white mixture, one-third at a time, into spinach mixture.

Spoon soufflé mixture into quiche dish. Bake soufflé 20 minutes or until top is golden and puffed. Serve immediately.

*If using powdered egg whites , reconstituted following package directions. Powdered egg whites are available in the baking section of most supermarkets.