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Spinach Soufflé Recipe

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★★★★★

4.6 from 88 reviews

This light and fluffy Spinach Soufflé combines tender spinach, grated Gruyère and Parmesan cheeses, and a delicate egg base to create a savory, impressive dish perfect for brunch or a sophisticated dinner. Baked to golden perfection, this soufflé rises beautifully and delivers a rich, cheesy flavor balanced by subtle spices.

Ingredients

Scale

Soufflé Base

  • 5 large eggs
  • 1 ounce Parmesan cheese (finely grated)
  • 1 1/2 ounces Gruyère cheese (grated)
  • 1 small shallot (about 2 ounces, finely diced)
  • 10 ounces frozen chopped spinach or 12 ounces fresh baby spinach
  • 3 tablespoons unsalted butter, plus more for greasing
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk or 2% milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • 1/8 teaspoon cream of tartar

Instructions

  1. Separate Eggs: Separate 5 large eggs placing all egg whites in the bowl of a stand mixer and 4 egg yolks in a small bowl, reserving the fifth yolk for another use. Allow eggs to come to room temperature for at least 20 minutes. Meanwhile, preheat the oven to 400ºF and place a rack in the middle position.
  2. Prepare Baking Dish: Generously butter a 6- to 8-cup soufflé dish or a 2-quart baking dish (such as an 8-inch square, 2 inches deep). Finely grate the Parmesan cheese and sprinkle 2 tablespoons evenly on the bottom and sides of the dish to help the soufflé rise evenly and prevent sticking.
  3. Prep Cheese and Shallot: Grate Gruyère cheese on the large holes of a box grater. Finely dice the shallot.
  4. Prepare Spinach: If using frozen spinach, defrost in a microwave-safe bowl in 1-minute intervals, stirring between bursts until fully thawed (about 2 1/2 to 3 minutes total). If using fresh baby spinach, blanch in boiling water until wilted, then drain and rinse with cold water. Squeeze out all excess moisture with hands and finely chop if fresh.
  5. Make the Sauce: Melt 3 tablespoons butter in a small saucepan over medium heat. Add shallots and sauté until softened, about 3 minutes. Sprinkle in flour and cook, whisking constantly, for 1 minute to remove the raw flour taste. Gradually whisk in milk, stirring until smooth. Add salt, pepper, nutmeg, and cayenne. Simmer gently, stirring constantly, for 2 to 4 minutes until slightly thickened.
  6. Combine Base Ingredients: Remove from heat and whisk in egg yolks one at a time until fully incorporated. Stir in Gruyère cheese, spinach, and remaining Parmesan cheese until blended with no large clumps. Transfer mixture to a large bowl.
  7. Beat Egg Whites: Add cream of tartar to egg whites. Using a whisk attachment, beat on medium speed until firm, glossy peaks form, about 3 to 4 minutes.
  8. Fold Egg Whites Into Base: Gently fold about one-quarter of the beaten egg whites into the spinach mixture to lighten it. Then fold in the remaining egg whites gently until just combined and no large streaks remain. Take care not to deflate the egg whites.
  9. Transfer and Bake: Pour soufflé mixture into prepared baking dish and smooth the top. Tap the dish gently on the counter to settle the mixture evenly. Place the dish in the oven, immediately reduce temperature to 375ºF, and bake until puffed and golden brown, about 40 to 45 minutes for a soufflé dish or about 30 minutes for a regular baking dish. Avoid opening the oven door during baking.
  10. Serve: Serve the soufflé immediately out of the oven as it will begin to deflate quickly. Enjoy the light, airy texture and rich flavors while warm.

Notes

  • Use room temperature eggs for better volume and rise.
  • Do not open the oven door during baking to prevent deflation.
  • Substitute Gruyère with Swiss cheese if needed.
  • Make sure to squeeze out all moisture from spinach to avoid a soggy soufflé.
  • Soufflés are best served immediately as they tend to collapse quickly.
  • The cream of tartar helps stabilize egg whites for a better rise.

Keywords: spinach soufflé, vegetarian soufflé, baked cheese soufflé, brunch recipe, French soufflé, Gruyère soufflé

Find it online: https://kitchenbyclara.com/spinach-souffle-recipe/