Delicate, airy, and fragrant, this spinach soufflé with cheese is the kind of dish that feels effortlessly refined. A silky béchamel base gives it structure, spinach brings a clean, vibrant flavor, a hint of nutmeg adds warmth, and softly folded egg whites create that irresistible rise. Serve it the moment it leaves the oven — when the top is golden, the center is tender, and the whole dish feels wonderfully feather-light.
Ingredients
- Fresh spinach — 300 g (10.6 oz)
- Unsalted butter — 40 g (2 3/4 tbsp) for the sauce + 5 g (1 tsp) for greasing the ramekins
- All-purpose flour — 30 g (2 tbsp)
- Milk — 250 ml (1 cup)
- Eggs — 4
- Hard cheese (Parmesan, Gruyère) — 60 g (2.1 oz)
- Garlic — 1 clove (optional)
- Nutmeg — a pinch
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Bread crumbs — 2 tbsp
Step-by-Step Recipe
- Preheat the oven to 190°C (375°F). Prepare 4 ramekins of about 200 ml (3/4 cup) each, or one larger baking dish: butter them generously and dust with bread crumbs. Chill the dishes in the refrigerator.
- Wash and dry the spinach. Blanch it for 1 minute, then cool it and squeeze out the excess moisture very thoroughly. Finely chop it. If using frozen spinach, thaw it completely and squeeze dry.
- To make the base, melt the 40 g (2 3/4 tbsp) butter over medium heat. Add the flour and whisk constantly for 1 minute, until lightly toasted and fragrant.
- Gradually pour in the milk, whisking vigorously until smooth. Cook for 3–4 minutes, until thickened. Season with salt, pepper, and a pinch of nutmeg.
- Remove the sauce from the heat and let it stand for 2 minutes. Stir in the grated cheese, then add the egg yolks one at a time, mixing quickly after each addition. Fold in the spinach.
- Beat the egg whites until soft peaks form. Gently fold them into the base in 2–3 additions, using a spatula and a light lifting motion. Do not overmix if you want to keep the batter airy.
- Spoon the mixture into the prepared ramekins, filling them almost to the top. Run your thumb around the inside rim of each ramekin so the soufflé rises evenly and forms a neat crown.
- Bake for 18–20 minutes, until well risen and deeply golden. Do not open the oven for the first 15 minutes. Serve immediately.
Nutritional Value per Serving
| Item | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 16 g |
| Fat | 20 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugars | 5 g |
| Sodium | 520 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Spinach: frozen spinach is especially convenient in winter. After thawing, squeeze it as dry as possible — excess moisture will prevent a good rise.
- Cheese: Parmesan, Gruyère, cheddar, or a blend all work well. The more aromatic the cheese, the more expressive the flavor.
- Dish size: a single large soufflé will need a little longer, about 25–30 minutes. Individual ramekins give a more reliable rise.
- Temperature: a properly preheated oven is the secret to a tall, elegant crown. Avoid opening the door early.
- Gluten-free version: replace the all-purpose flour with 25 g corn starch or 30 g rice flour.
What to Serve With It
- A light cucumber and radish salad with lemon and olive oil.
- A crusty baguette or toast for texture contrast.
- A spoonful of thick yogurt or sour cream with herbs for freshness.
FAQ
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out the moisture very thoroughly. After draining, the weight should be close to the 300 g (10.6 oz) of fresh spinach listed here.
Why does soufflé collapse, and how can I avoid it?
The most common causes are underwhipped or overwhipped egg whites, overmixing the batter, a cold oven, or opening the door too early. Whip the whites to soft peaks, fold them in gently, and bake in a fully preheated oven without opening it at the start.
What can I use instead of milk and all-purpose flour?
Milk can be replaced with light cream or an unsweetened plant-based drink such as oat or almond milk. All-purpose flour can be swapped for corn starch or rice flour, keeping the proportions the same.