Spinach and Cheese Souffle
A savory, airy spinach and cheese soufflé with a crisp Parmesan crust and a fluffy interior. Balanced with protein-rich eggs, creamy Gruyère, and nutrient-packed spinach, this dish is elegant yet simple to prepare, making it a perfect choice for brunch or a light dinner.
Equipment
- 6 (6-ounce) ramekins, buttered and dusted with Parmesan
- Pastry brush (for coating ramekins)
- Medium sauté pan (1)
- Whisk (1)
- Stand mixer with whisk attachment (1)
- Rimmed baking sheet (1)
- Offset spatula (1)
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons unsalted butter plus extra softened butter for ramekins
- 2 tablespoons finely grated Parmesan cheese for coating ramekins
- 3 tablespoons all-purpose flour
- ⅔ cup warm milk
- ¼ cup frozen spinach thawed, drained, and finely chopped
- 4 large egg yolks
- ¼ teaspoon cayenne pepper or paprika
- ¼ teaspoon freshly grated nutmeg
- 1 pinch kosher salt
- Freshly ground black or white pepper to taste
- 6 large egg whites
- 2 ounces Gruyère cheese grated
Instructions
- Prepare and Preheat: Begin by preheating your oven to 425°F (220°C) so it’s ready when your soufflés go in. This high starting temperature is crucial for helping the mixture rise properly. While the oven heats, arrange six 6-ounce ramekins on a baking sheet to make transferring them easier later.
- Butter and Coat Ramekins: Using a pastry brush, generously coat the inside of each ramekin with softened butter, making sure to reach all the way up the sides—this ensures the soufflé will climb evenly while baking. Next, sprinkle finely grated Parmesan cheese inside each buttered ramekin. Gently rotate and tilt the ramekin until the cheese lightly adheres to the butter, then tap out any excess. This Parmesan coating not only prevents sticking but also gives the soufflés a beautifully crisp, savory crust.
- Cook the Roux Base: In a medium sauté pan, melt 2 tablespoons of butter over medium heat. Once melted and foamy, sprinkle in the flour. Stir continuously with a whisk or wooden spoon for about 2 minutes, allowing the mixture to form a smooth paste (roux). Be careful not to let the flour darken—this base should stay pale so it blends seamlessly into the sauce.
- Create the Milk Sauce: Slowly pour the warmed milk into the roux while whisking vigorously. This prevents lumps and ensures a smooth, velvety texture. Continue whisking for about 3 minutes, until the mixture thickens to the consistency of a light cream sauce. Once thickened, remove the pan from the heat.
- Add Spinach and Yolks: Stir in the finely chopped spinach, ensuring it is evenly distributed throughout the sauce. Then, add the egg yolks one at a time, whisking thoroughly after each addition. The yolks will enrich the mixture, giving it body and flavor. Season the base with cayenne (or paprika), nutmeg, a pinch of kosher salt, and freshly ground pepper. Set this spinach mixture aside to cool slightly while you prepare the egg whites.
- Beat the Egg Whites: Using a stand mixer fitted with the whisk attachment, whip the 6 egg whites on medium-high speed. Beat until they form glossy, stiff peaks that stand up without collapsing when you lift the whisk. Take care not to overwhip; the whites should be firm but still supple, as overbeating makes them difficult to fold in.
- Lighten the Spinach Base: Take about one-third of the whipped egg whites and stir them directly into the spinach mixture. This step loosens the dense base, making it easier to fold in the remaining whites without deflating them.
- Fold in Remaining Egg Whites: Gently fold the next one-third of the whites into the spinach base. This time, use a spatula and a soft folding motion—sweeping from the bottom of the bowl upward, then turning the bowl slightly with each fold. Repeat with the final portion of the whites, folding just until no visible streaks remain. Be patient and gentle; the goal is to preserve as much air as possible for maximum lift.
- Add Gruyère Cheese: Once the whites are fully incorporated, sprinkle in the grated Gruyère cheese. Fold it gently into the mixture until evenly distributed. The Gruyère will melt beautifully during baking, adding a nutty, savory flavor to each bite.
- Fill the Ramekins: Spoon the finished soufflé mixture into the prepared ramekins, filling them right up to the rim. Use a small offset spatula or the back of a spoon to level the tops. Smooth surfaces rise more evenly and create that classic soufflé dome.
- Score the Tops: Just before baking, run the tip of a knife around the inside edge of each ramekin, about ¼ inch deep. This simple trick helps the soufflé rise cleanly in the center, giving it a dramatic, bakery-style puff.
- Bake to Perfection: Reduce the oven temperature to 400°F (205°C) and transfer the ramekins, still on the baking sheet, to the oven. Bake for about 25 minutes if using convection, or maintain 425°F (220°C) if baking without convection. The soufflés are ready when they are beautifully puffed, with golden brown tops and slightly firm edges.
- Serve Immediately: Soufflés are at their most impressive the moment they leave the oven, as they will naturally deflate with time. Serve straight from the ramekins while piping hot, allowing each guest to experience the crisp exterior and airy, cheesy interior at its peak.
Notes
- Use room-temperature eggs for the best volume when whipping egg whites.
- Ramekins must be well-buttered and coated to prevent sticking and to give the soufflé a crisp edge.
- Finely chop and thoroughly drain spinach to avoid excess water in the base.
- Gruyère is classic, but you can use Comté, Emmental, or sharp cheddar for variation.
- Bake soufflés on a preheated baking sheet for even rising.
- A soufflé should be served immediately after baking while it’s still tall and airy.
