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
