Description
A hearty and family-friendly spinach souffle recipe featuring rich, nutty Gruyere Golden Cap cheese, creating a golden, puffy cloud. This impressive dish is surprisingly simple to make, perfect for weekend brunch or a special healthy weeknight dinner.
Ingredients
Scale
- 11 oz fresh spinach
- 1 cup Gruyere cheese, freshly grated
- 4 large eggs
- 1.5 cups milk, whole or 2%
- 3 Tbsp all-purpose flour
- 3 Tbsp unsalted butter
- 0.25 tsp nutmeg
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Prep Your Greens: Wash and thoroughly dry about 11 oz fresh spinach. Sauté in a large skillet over medium heat until wilted and vibrant green. Squeeze out all excess water (using a potato ricer if desired), then roughly chop.
- Make the Velvety Base: In a medium saucepan, melt 3 Tbsp unsalted butter over medium heat until foamy. Stir in 3 Tbsp all-purpose flour to make a smooth roux, cooking for 1 minute until lightly golden and fragrant. Gradually whisk in 1.5 cups milk until thickened, smooth, and coats the back of a spoon.
- Add Flavor: Remove from heat. Stir in 1 cup grated Gruyere, the squeezed spinach, 4 egg yolks, 0.25 tsp nutmeg, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well until everything is combined and the cheese is melted into a creamy, flavorful base.
- Whip the Whites: In a separate, very clean bowl, beat 4 egg whites with an electric mixer until stiff, glossy peaks form and the whites hold their shape firmly.
- Gently Fold: Carefully fold about one-third of the whipped egg whites into the spinach-cheese mixture to lighten it, then gently fold in the remaining whites in two additions. Use a spatula and a light hand to preserve as much air as possible.
- Bake to Perfection: Pour the mixture into a buttered and lightly floured 2-quart souffle dish. Bake immediately at 375°F (190°C) until puffed high, deeply golden brown on top, and set in the center. Avoid opening the oven door during the first 20 minutes to prevent collapse.
Notes
Prepare the spinach and béchamel base a day ahead and store in the fridge for an easy dinner idea. For a gluten-free souffle, use a 1:1 gluten-free flour blend for the roux. This dish is naturally protein-packed.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/6 of souffle
- Calories: 300 calories
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 180 mg
Keywords: spinach souffle, Gruyere cheese, easy, healthy, weekend brunch, weeknight dinner, impressive, cheesy, baked