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–+ servings

Spinach Soufflé

Lori Mauer
Make any meal special with this delicious, cheesy Spinach Soufflé.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6
Calories 217 kcal

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 8x8-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.

Nutrition

Calories: 217kcalCarbohydrates: 9gProtein: 11gFat: 15gSaturated Fat: 8gSodium: 519mgFiber: 2g
Keyword Spinach Soufflé
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