Dessert

Spinach and Cheese Soufflés Recipe

ByLuna Ryder December 25, 2025December 25, 2025

Introduction

These Spinach and Cheese Soufflés are light, fluffy, and packed with savory flavors—a perfect elegant appetizer or a comforting snack. Combining creamy cheeses with nutritious spinach, they create a delightful dish that feels special yet is straightforward to make at home.

The image shows a single-serving baked egg dish in a white, ribbed ramekin cup. The dish has a thick, risen top layer with a golden-brown crust, mixed with visible green bits of herbs or vegetables scattered throughout. Its texture looks fluffy and slightly crunchy on top, with some small browned spots. In the background, there is a second similar ramekin partially visible, also filled with the same dish. To the right, there is a small white bowl with finely grated cheese and chopped green herbs. The setting is on a light wood surface with a white marbled texture and a blurred carton of free-range eggs in blue and green colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 free range eggs
4 tablespoons unsalted butter
3 tablespoons breadcrumbs
3 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoon stone ground mustard
1/2 cup shredded white cheddar cheese
1/2 cup shredded gouda cheese
10 ounces frozen spinach
1/4 teaspoon cream of tartar

Instructions

Step 1: Preheat your oven and prepare four 8-ounce ramekins. Use 2 tablespoons of unsalted butter to generously coat the inside of each ramekin. Sprinkle each with breadcrumbs, shaking out any excess, then place them on a baking tray.
Step 2: Crack the eggs, separating 4 yolks and 5 whites into separate bowls. Melt the remaining 2 tablespoons butter over low heat in a medium nonstick skillet. Once sizzling, stir in the flour and cook for about 2 minutes, stirring constantly to form a roux.
Step 3: Gradually whisk in half the milk, removing lumps until smooth. Slowly add the rest of the milk, whisking continuously. Turn off heat when the mixture is smooth and thickened.
Step 4: Immediately whisk the egg yolks one at a time into the milk mixture. Stir in salt, pepper, mustard, and nutmeg. Then fold in both cheeses and the frozen spinach until well combined.
Step 5: In a clean bowl, add the egg whites and cream of tartar. Whisk starting on low speed, then increase to medium-high until stiff, glossy peaks form. Gently fold one-third of the egg whites into the cheese mixture, then carefully fold in the remaining whites without deflating.
Step 6: Divide the soufflé mixture evenly into the prepared ramekins and smooth the tops. Bake in the oven at 375 degrees F (190 degrees C) for 25-30 minutes, until puffed and golden on top. Serve immediately and enjoy!

Tips & Variations

Make sure to gently fold the egg whites to keep the soufflés light and airy.
Swap the cheeses for Gruyère or Parmesan for a different flavor profile.
If using fresh spinach, sauté and drain thoroughly to remove excess moisture before adding.
Serve with a simple green salad for a light meal.

Storage

Soufflés are best enjoyed fresh and hot as they tend to deflate upon cooling. If you have leftovers, cover and refrigerate for up to 1 day. Reheat gently in a low oven (around 300 degrees F) to avoid drying them out, but expect some loss of puffiness and texture.

How to Serve

The image shows a small baked dish in a white ceramic ramekin with vertical ridges, placed on a light wooden surface. The dish has one visible layer: a risen, golden-brown baked egg mixture filled with green herbs or spinach, giving it a slightly uneven texture and speckled green and brown color on top. In the background, there is a second ramekin with the same dish, as well as a white plate with a green herb and white cheese mixture, all set against a blurred backdrop of a blue egg carton with green text. The scene is well-lit, highlighting the texture and colors of the baked dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soufflé mixture ahead of time?

It’s best to prepare and bake soufflés just before serving to retain their rise and light texture. The mixture can be made a few hours in advance, but wait to whip the egg whites until right before baking.