Description
This Spinach and Cheese Egg Soufflé is a light, airy, and savory brunch dish that combines tender spinach, creamy cheese, and fluffy eggs baked to perfection. Ready in under 30 minutes, it is a wholesome, elegant meal inspired by classic French cuisine, perfect for both casual and special occasions.
Ingredients
Scale
Main Ingredients
- 2 cups fresh spinach
- 4 large eggs
- 1 cup grated Gruyère or cheddar cheese
- 1 cup milk or cream (warm)
- 2 tablespoons butter (plus extra for greasing)
- 2 tablespoons all-purpose flour (or gluten-free flour/cornstarch for gluten-free version)
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
Optional Add-ins & Variations
- 1/2 cup sautéed mushrooms or sun-dried tomatoes (for vegetarian boost)
- Feta, goat cheese, or Parmesan (as cheese swaps)
- Fresh herbs like dill, chives, or thyme
- Aquafaba and vegan cheese (for vegan version)
Instructions
- Prepare the Spinach: Wash and drain the fresh spinach thoroughly. Sauté it lightly in a small amount of butter until wilted and tender to remove excess moisture and concentrate flavor.
- Make the Béchamel Base: In a saucepan, melt the butter and whisk in the flour to create a smooth roux. Gradually add warm milk while stirring constantly to prevent lumps. Cook until thickened to a creamy béchamel, then season with salt, pepper, and a pinch of nutmeg.
- Beat the Egg Yolks: Separate the eggs, placing the yolks in a bowl. Temper the yolks by slowly whisking in some of the warm béchamel to avoid scrambling. Stir this mixture back into the saucepan, combining everything into a rich, velvety base.
- Whip the Egg Whites: In a clean bowl, beat the egg whites until they form stiff peaks. This aeration is key to the soufflé’s fluffiness. Be gentle when folding them in later to keep the air intact.
- Combine and Fold: Fold the sautéed spinach and grated cheese into the béchamel-egg yolk base. Then carefully fold in the whipped egg whites until just combined. Pour the mixture into a buttered soufflé dish or individual ramekins, spreading evenly.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the soufflé has puffed up and the top is golden. Avoid opening the oven door during baking to prevent deflation.
Notes
- Use room temperature eggs for better volume when whipping whites.
- Ensure spinach is very dry after cooking to avoid soggy soufflé.
- Fold egg whites gently to preserve airiness and promote rise.
- Preheat oven fully for optimal rising and texture.
- Serve immediately as soufflés deflate quickly when cooling.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 210 mg
Keywords: spinach, cheese, egg soufflé, brunch, savory, light, airy, baked, vegetarian, French