Spinach and Gruyere Souffle
Elevate your brunch or dinner table with this elegant Spinach and Gruyere Soufflé—a light, airy dish that blends the earthy richness of fresh spinach with the nutty, slightly sweet notes of Gruyere cheese. This recipe walks you through creating a creamy béchamel base, folding in airy whipped egg whites for the perfect rise, and crafting a golden, fluffy soufflé that’s as stunning as it is delicious. Perfectly seasoned with a hint of nutmeg and a Parmesan-dusted dish for added depth of flavor, this classic French-inspired soufflé is surprisingly easy to make yet effortlessly impressive. Ready in under an hour, it’s the ultimate centerpiece for any special occasion or cozy night in. Serve immediately for an unforgettable culinary experience! Keywords: spinach and Gruyere soufflé, French soufflé recipe, how to make soufflé, spinach souffle, cheesy souffle recipe.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons ground nutmeg
- 6 cups fresh spinach
- 1 cup Gruyere cheese, shredded
- 6 large eggs, separated
- 0.25 teaspoons cream of tartar
- 2 tablespoons grated Parmesan cheese (for dusting soufflé dish)
- 1 tablespoon unsalted butter (for greasing dish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 6-cup soufflé dish with 1 tablespoon of unsalted butter and coat the inside with grated Parmesan cheese. Set it aside.
In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir in the flour and cook for 2 minutes to create a roux, stirring constantly.
Gradually whisk in the milk. Continue whisking until the mixture thickens and becomes smooth, about 3-5 minutes. Remove from heat and stir in the salt, black pepper, and nutmeg.
Blanch the spinach in boiling water for 1 minute, drain well, and finely chop. Mix the chopped spinach and shredded Gruyere cheese into the sauce. Let the mixture cool slightly.
Separate the eggs into yolks and whites. Beat the egg yolks into the cooled sauce mixture until fully combined.
In a clean mixing bowl, beat the egg whites with the cream of tartar using an electric mixer until stiff peaks form.
Gently fold the egg whites into the sauce mixture in thirds. Be careful not to deflate the whites as the air is what helps the soufflé rise.
Pour the mixture into the prepared soufflé dish. Run your thumb around the edge of the mixture to create a small gap between the soufflé and the dish, helping it rise evenly.
Bake in the preheated oven for 25-30 minutes or until the soufflé is puffed and golden brown on top. Avoid opening the oven door during baking.
Serve immediately for best texture and presentation, as the soufflé may deflate as it cools.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1441 mg | 480% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 18.9 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1999 mg | 154% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1225 mg | 26% | |
*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.
