Spinach and Gruyere Souffle

Elevate your brunch or dinner table with this elegant Spinach and Gruyere Soufflé—a light, airy dish that blends the earthy richness of fresh spinach with the nutty, slightly sweet notes of Gruyere cheese. This recipe walks you through creating a creamy béchamel base, folding in airy whipped egg whites for the perfect rise, and crafting a golden, fluffy soufflé that’s as stunning as it is delicious. Perfectly seasoned with a hint of nutmeg and a Parmesan-dusted dish for added depth of flavor, this classic French-inspired soufflé is surprisingly easy to make yet effortlessly impressive. Ready in under an hour, it’s the ultimate centerpiece for any special occasion or cozy night in. Serve immediately for an unforgettable culinary experience! Keywords: spinach and Gruyere soufflé, French soufflé recipe, how to make soufflé, spinach souffle, cheesy souffle recipe.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups whole milk
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground nutmeg
• 6 cups fresh spinach
• 1 cup Gruyere cheese, shredded
• 6 large eggs, separated
• 0.25 teaspoons cream of tartar
• 2 tablespoons grated Parmesan cheese (for dusting soufflé dish)
• 1 tablespoon unsalted butter (for greasing dish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 6-cup soufflé dish with 1 tablespoon of unsalted butter and coat the inside with grated Parmesan cheese. Set it aside.

Step 2

In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir in the flour and cook for 2 minutes to create a roux, stirring constantly.

Step 3

Gradually whisk in the milk. Continue whisking until the mixture thickens and becomes smooth, about 3-5 minutes. Remove from heat and stir in the salt, black pepper, and nutmeg.

Step 4

Blanch the spinach in boiling water for 1 minute, drain well, and finely chop. Mix the chopped spinach and shredded Gruyere cheese into the sauce. Let the mixture cool slightly.

Step 5

Separate the eggs into yolks and whites. Beat the egg yolks into the cooled sauce mixture until fully combined.

Step 6

In a clean mixing bowl, beat the egg whites with the cream of tartar using an electric mixer until stiff peaks form.

Step 7

Gently fold the egg whites into the sauce mixture in thirds. Be careful not to deflate the whites as the air is what helps the soufflé rise.

Step 8

Pour the mixture into the prepared soufflé dish. Run your thumb around the edge of the mixture to create a small gap between the soufflé and the dish, helping it rise evenly.

Step 9

Bake in the preheated oven for 25-30 minutes or until the soufflé is puffed and golden brown on top. Avoid opening the oven door during baking.

Step 10

Serve immediately for best texture and presentation, as the soufflé may deflate as it cools.

Nutrition Facts

Serving size	(1065.6g)

Amount per serving	% Daily Value*
Calories	1780.3

Total Fat 139.4g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1441.4mg	0%
Sodium 2844.2mg	0%
Total Carbohydrate 44.8g	0%
Dietary Fiber 5.2g	0%
Total Sugars 18.9g
Protein 92.7g	0%

Vitamin D 440.2IU	0%
Calcium 1999.1mg	0%
Iron 12.8mg	0%
Potassium 1225.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.5%

Protein: 20.5%

Carbs: 9.9%