Make any meal special with this delicious, cheesy Spinach Soufflé.
Weekends are the perfect time to treat your family to a golden, puffy, and oh-so-tasty spinach soufflé. If you’ve never made one before, no worries. Soufflés may sound fancy and look beautiful, but they are not as tricky to make as many people think. The number one rule is this—never open the oven door until it is time to remove the finished soufflé. This is where turning on the oven light comes in very handy. Soufflés naturally deflate when removed from the oven, but you don’t want them to deflate any sooner because they may not bake properly.
There’s another reason why turning on the oven light from time to time is a good idea—kids love to see how high the soufflé rises. Most soufflés double in volume while they bake. It’s fun for children to watch that happen—from a slight distance, of course, so they don’t touch the oven. Also, make sure any oven racks above the soufflé are high enough so they won’t interfere with the soufflé’s rise.
Soufflés are best served immediately. So, if you are serving them with other dishes, make sure to prepare anything needed in advance so that everything is ready once you remove the soufflé from the oven.
Your family will love the cheesy goodness of Gruyère and Parmesan, combined with fluffy eggs and spinach. Some people like to use Monterey Jack or pepper jack cheese instead of the Gruyère, and that is equally delicious. Goat or feta cheese can also be used. Oh, and if you’re gluten-free, no worries. You can substitute an equal amount of gluten-free all-purpose flour.
Tips for a perfect soufflé
The first tip for making a perfect soufflé is preparing the ramekins or baking dish. I recommend using a pastry brush to coat the inside of the dish(es) with softened butter (almost melted). Then, depending on the type of soufflé you’re making, coat the inside with Parmesan cheese, breadcrumbs, or sugar (if making a sweet soufflé). That will ensure that the soufflé rises properly without sticking to the sides of the dish. I also like to make this recipe in six individual ramekins for fancy serving, but bear in mind that this will require a shorter baking time of approximately 20 minutes.
Remove your eggs from the refrigerator at least 30 minutes before you get started. Room-temperature eggs are crucial for adequate whipping and aeration. Separate the egg yolks from the whites as soon as you take them out of the refrigerator. They separate more easily when cold. Beat the room-temperature whites to stiff peaks, stopping once they are still glossy. Overbeating can cause them to dry out, leading to a collapsed soufflé. Gently fold the beaten egg whites into the soufflé mixture until just combined, then pour the mixture immediately into the prepared dish and place it in the oven right away to prevent the whites from deflating before cooking.
Preheating the oven to a high temperature is crucial, then lowering it as the recipe dictates. Use your fingertip, the edge of a folded paper towel, or the tip of a knife to remove any filling along the inside edge of the dish that could prevent the soufflé from rising straight up.
How do I store leftovers?
Although deflated, leftover spinach soufflé is equally delicious—hot or cold—the next day (and makes for a great take-to-work lunch). Allow leftovers to cool to room temperature, then refrigerate them in an airtight container for up to 3 days. You can also freeze the prepared soufflé after chilling in the fridge by wrapping it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Defrost it overnight in the refrigerator and reheat it in a 350°F oven until warm.
Serving suggestions
Enjoy your spinach soufflé with this refreshing Fruit Smoothie Recipe, or serve it with some fun Fruit Skewers. Add some Strawberry Scones or Gluten-Free Scones to round out a delicious brunch. This soufflé is equally good as a dinner side dish and is an excellent accompaniment to Salisbury Steak or Tuna Patties. If you like this recipe, try our Corn Soufflé.
Spinach Soufflé
Ingredients
- 2 tablespoons freshly grated Parmesan cheese for coating the dish
- 3 1/2 tablespoons unsalted butter plus extra, for greasing
- 1/2 small onion finely diced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 large egg yolks
- 1 1/2 ounces shredded Gruyère cheese
- 10 ounces frozen spinach thawed and well-drained
- 1 ounce freshly grated Parmesan cheese
- 1/8 teaspoon cream of tartar
- 5 large egg whites
Instructions
- Preheat your oven to 400°F. Grease an 8×8-inch pan (with high sides) or a similar 2-quart baking dish with butter. Evenly sprinkle 2 tablespoons of Parmesan onto the bottom and sides of the dish to coat the butter.
- Melt 3 1/2 tablespoons of butter in a small saucepan over medium heat. Add the onion and cook until softened, about 3 minutes. Add all-purpose flour and cook, whisking constantly, until the floury taste is gone, about 1 minute.
- Continuously whisk while adding the milk until the flour dissolves. Then, stir in kosher salt, black pepper, freshly grated nutmeg, garlic powder, and onion powder. Bring the mixture to a simmer, stirring constantly for 2 to 4 minutes.
- Remove the saucepan from heat. Whisk in egg yolks one at a time, fully incorporating each before adding the next. Stir in the Gruyère, spinach, and 1 ounce Parmesan until well combined, ensuring that no large spinach clumps remain. Transfer the mixture to a large bowl.
- Separately, add cream of tartar to egg whites. Beat on medium speed until firm, glossy peaks form, 3 to 4 minutes.
- Transfer about 1/4 of the egg whites into the spinach mixture and stir until combined. Add the remaining egg whites and gently fold with a spatula until just combined with no large streaks. Transfer the mixture to the baking dish and smooth the top.
- Place the baking dish in the oven and lower the temperature to 375ºF. Bake for 30-40 minutes or until the soufflé is puffed, golden brown, and free of wet egg streaks. Avoid opening the oven door before it’s done. Serve immediately; it will begin to deflate.
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