Spinach and Cheese Soufflés Recipe
Introduction
Spinach and Cheese Soufflés are a delightful, airy dish perfect for impressing guests or enjoying a special meal at home. These delicate soufflés combine creamy cheeses with tender spinach for a rich and flavorful experience that’s surprisingly easy to make.
Ingredients
- 5 free range eggs
- 4 tablespoons unsalted butter
- 3 tablespoons breadcrumbs
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 teaspoon stone ground mustard
- 1/2 cup shredded white cheddar cheese
- 1/2 cup shredded gouda cheese
- 10 ounces frozen spinach
- 1/4 teaspoon cream of tartar
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Use 2 tablespoons of unsalted butter to generously coat the inside of 4 ramekins (8 oz capacity). Sprinkle the insides with breadcrumbs and shake out any excess. Arrange the ramekins on a baking tray.
- Step 2: Separate 4 egg yolks and 5 egg whites into two bowls. Set aside the extra yolk or save for another use. In a medium nonstick skillet, melt the remaining 2 tablespoons of unsalted butter over low heat. As it melts, add the flour and stir constantly with a wooden spoon, cooking for about 2 minutes to form a roux.
- Step 3: Gradually whisk in half the milk, stirring vigorously to avoid lumps. Then, slowly add the remaining milk and whisk until smooth. Remove from heat.
- Step 4: Quickly mix the egg yolks into the roux one at a time. Stir in the salt, pepper, mustard, and nutmeg. Add the shredded cheddar, gouda, and frozen spinach (well-drained), mixing to combine fully.
- Step 5: In a clean bowl, whisk the egg whites with cream of tartar. Start on low speed, then increase to medium-high until stiff, glossy peaks form. Gently fold one-third of the beaten egg whites into the cheese mixture, then carefully fold in the rest to keep the mixture airy.
- Step 6: Spoon the soufflé batter into the prepared ramekins, smoothing the tops. Bake in the oven for 25 to 30 minutes, or until puffed and golden brown on top. Serve immediately for best results.
Tips & Variations
- Make sure the ramekins are well-buttered and coated with breadcrumbs to help the soufflés rise evenly and prevent sticking.
- For a richer flavor, substitute half the cheddar with Gruyère cheese or add a pinch of cayenne for heat.
- Thaw and drain the spinach thoroughly to avoid excess moisture that can weigh down the soufflé.
- Serve with a light salad or a simple tomato sauce to complement the richness.
Storage
Soufflés are best enjoyed fresh straight from the oven as their texture deflates quickly. If needed, store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven to warm through but note the soufflé will lose its puffiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. You’ll need about 6 cups of fresh spinach, wilted and thoroughly drained to remove excess moisture before adding it to the mixture.
What is cream of tartar used for in this recipe?
Cream of tartar stabilizes the egg whites, helping them whip up to stiff peaks and maintain their structure, which is essential for a light, airy soufflé.
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Spinach and Cheese Soufflés Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spinach and Cheese Soufflé recipe delivers a light, airy, and flavorful dish that combines creamy cheddar and gouda cheeses with nutrient-rich spinach. Perfect as an elegant appetizer or a comforting vegetarian main, these soufflés are baked to golden perfection, offering a deliciously fluffy texture with a savory taste.
Ingredients
Scale
Ramekin Preparation
- 2 tablespoons Unsalted Butter
- 3 tablespoons Breadcrumbs
Soufflé Base
- 5 Free Range Eggs
- 4 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 1 cup Whole Milk
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 1/8 teaspoon Ground Nutmeg
- 1 teaspoon Stone Ground Mustard
- 1/2 cup Shredded White Cheddar Cheese
- 1/2 cup Shredded Gouda Cheese
- 10 ounces Frozen Spinach, thawed and drained
- 1/4 teaspoon Cream of Tartar
Instructions
- Prepare the ramekins: Generously coat the inside of 4 (8 oz-capacity) ramekins with 2 tablespoons of unsalted butter. Then sprinkle 3 tablespoons of breadcrumbs inside each buttered ramekin, shaking out any excess. Place them on a baking tray and set aside.
- Separate the eggs and make the roux: Crack 5 eggs, separating 4 egg yolks and 5 egg whites into two separate bowls (discard or save the extra yolk). In a medium nonstick skillet over low heat, melt the remaining 2 tablespoons of butter. Once sizzling, add 3 tablespoons of all-purpose flour and stir continuously with a wooden spoon for about 2 minutes to cook the flour.
- Make the béchamel sauce: Gradually whisk in half the milk (1/2 cup), stirring vigorously to avoid lumps until smooth. Slowly add the remaining milk, continuing to whisk until the mixture is fully blended and thickened. Turn off the heat.
- Incorporate egg yolks and seasonings: Mix in the four separated egg yolks one at a time into the warm roux. Add 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1 teaspoon stone ground mustard, and 1/8 teaspoon ground nutmeg. Stir in the shredded white cheddar, shredded gouda, and thawed, drained frozen spinach until well combined.
- Beat egg whites: In a large mixing bowl, add the 5 egg whites and 1/4 teaspoon cream of tartar. Using a mixer, whisk on low speed, gradually increasing to medium-high until stiff, glossy peaks form.
- Fold egg whites into base: Gently fold one-third of the egg whites into the cheese and spinach mixture to lighten it. Then carefully fold in the remaining egg whites, ensuring not to deflate the mixture.
- Fill and bake: Pour the soufflé mixture evenly into the prepared ramekins and smooth the tops with a spatula. Place the ramekins on the middle rack of a preheated oven and bake at 375°F (190°C) for 25 to 30 minutes, until the soufflés have puffed up and are golden brown on top.
- Serve immediately: Remove from oven and serve hot to enjoy the airy, fluffy texture at its best.
Notes
- Ensure the frozen spinach is fully thawed and well drained to prevent excess moisture in the soufflé.
- Do not open the oven door during baking to avoid the soufflés collapsing.
- Use room temperature eggs for better volume when whipping the egg whites.
- Serve immediately out of the oven, as soufflés tend to deflate as they cool.
- You can substitute cheddar and gouda with other melting cheeses of your choice for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: Spinach Soufflé, Cheese Soufflé, Vegetarian Appetizer, Baked Soufflé, French Cuisine, Dinner Party Recipe
