Cheese Spinach Souffle
Delicate, airy, and irresistibly flavorful, this Cheese Spinach Soufflé is a show-stopping dish perfect for brunch, dinner, or any special occasion. Featuring the nutty richness of Gruyere and Parmesan cheeses combined with tender, nutrient-packed spinach, this classic French-inspired recipe strikes the ideal balance between decadence and elegance. A whisper of nutmeg enhances the savory flavor profile, while perfectly beaten egg whites give the soufflé its signature light, lofty texture. Served piping hot straight from the oven, this impressive dish is as beautiful as it is delicious. With a quick 20-minute prep time and straightforward instructions, even first-time soufflé makers can master this stunning creation. Keywords: Cheese Spinach Soufflé, Gruyere, Parmesan, French soufflé, easy brunch dish, spinach recipe.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter (plus extra for greasing)
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Ground nutmeg
- 0.75 cups Gruyere cheese, shredded
- 0.25 cups Parmesan cheese, grated
- 1 cup Cooked spinach, chopped and squeezed dry
- 4 Large eggs, separated
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 400°F (200°C). Grease a 1-quart soufflé dish or individual ramekins with butter and lightly dust with flour, shaking out the excess.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk and cook until the mixture thickens, about 2 to 3 minutes. Remove from heat and season with salt, pepper, and nutmeg.
Stir in the Gruyere cheese, Parmesan cheese, and cooked spinach until well combined. Let the mixture cool slightly.
Once the mixture has cooled, whisk in the egg yolks one at a time until fully incorporated.
In a clean, dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer until stiff peaks form.
Gently fold one-third of the beaten egg whites into the spinach mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, ensuring not to deflate the mixture.
Spoon the mixture into the prepared soufflé dish or ramekins, filling them about three-fourths full.
Bake for 20 to 25 minutes, or until the soufflé is puffed up and golden. Avoid opening the oven door while it is baking.
Serve immediately, as the soufflé will begin to deflate after coming out of the oven.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 13.5 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1726 mg | 133% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1789 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
