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spinach souffle recipe Gruyère-Topped Spinach Souffle With Chive Confetti
- Total Time: 58 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Gruyère-Topped Spinach Souffle is an elegant dish featuring wilted spinach, nutty Gruyère cheese, and fluffy eggs, all baked to a golden puff. It is a flavorful side dish or light main course, garnished with fresh chives for a vibrant finish.
Ingredients
- 10–12 oz fresh spinach
- 0.5 cup (60g) shredded Gruyère cheese
- 4 large eggs
- 1 cup (240ml) milk
- 2 tbsp (28g) unsalted butter
- 2 tbsp (16g) all-purpose flour
- Nutmeg, salt, pepper, to taste
- 2 tbsp (8g) chopped fresh chives
Instructions
- Prep Spinach: Wilt the fresh spinach in a large skillet or microwave until just tender. Let it cool, then squeeze out all excess water using a clean kitchen towel.
- Make Béchamel: In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until a paste forms. Gradually whisk in 1 cup milk, stirring constantly. Cook until the sauce thickens and coats the back of a spoon, about 5 minutes. Season with salt, pepper, and a pinch of nutmeg.
- Combine And Temper Eggs: Separate the eggs, reserving whites. Whisk the 4 egg yolks into the warm béchamel sauce until fully incorporated. Fold in the drained spinach and most of the shredded Gruyère cheese.
- Whip And Fold Whites: In a very clean, separate bowl, whip the reserved 4 egg whites using an electric mixer until stiff, glossy peaks form. Gently fold these whipped whites into the spinach mixture in three additions, using a large spatula. Stop folding when just combined to retain air.
- Bake Souffle: Preheat your oven to 375°F (190°C). Pour the mixture into a buttered 8×8 inch baking dish or individual ramekins, filling about two-thirds full. Bake for 30-35 minutes, or until the soufflé is beautifully puffed and golden brown on top. Resist opening the oven door during baking.
- Garnish And Serve: Remove the soufflé from the oven. Immediately sprinkle with the remaining Gruyère cheese and fresh chives for a vibrant finish. Serve straight from the oven for the best experience.
Notes
Always use fresh, vibrant spinach, ensuring it is thoroughly drained of all excess water to prevent a watery soufflé and ensure proper rising. If using frozen spinach, thaw and squeeze dry completely. Opt for quality Gruyère cheese. If the soufflé does not rise, egg whites may not have been stiff enough or the mixture was over-folded; gently fold to retain air. If the top browns too quickly, cover loosely with aluminum foil.
- Prep Time: 22 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 160 calories
- Sugar: 3 g
- Sodium: 135 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 137 mg