Description
These Spinach and Cheese Soufflés are light, airy, and packed with cheesy spinach goodness. A perfect elegant appetizer or side dish, this recipe combines fluffy egg whites with a rich, creamy cheese and spinach base for a deliciously decadent yet nutritious treat.
Ingredients
Scale
Prepare Ramekins
- 2 tablespoons Unsalted Butter
- 3 tablespoons Breadcrumbs
Soufflé Base
- 5 Free Range Eggs, separated
- 2 tablespoons Unsalted Butter
- 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, thawed and drained
- 1/4 teaspoon Cream of Tartar
Instructions
- Prepare the Ramekins: Generously coat the inside of four 8-ounce ramekins with 2 tablespoons of unsalted butter. Sprinkle the buttered ramekins with 3 tablespoons of breadcrumbs, then shake out any excess breadcrumbs. Arrange the ramekins on a baking tray and set aside.
- Separate the Eggs: Crack all 5 eggs, separating 4 yolks into one bowl and 5 whites into another. Discard or save the extra yolk. In a medium nonstick skillet, melt the remaining 2 tablespoons of unsalted butter over low heat.
- Make the Roux: Once the butter is sizzling, add 3 tablespoons of all-purpose flour and stir continuously with a wooden spoon for about 2 minutes to cook the flour. Gradually whisk in half of the 1 cup whole milk to form a smooth paste, then slowly add the rest of the milk, whisking to remove lumps until the mixture is smooth. Remove from heat.
- Combine with Egg Yolks and Flavorings: Immediately whisk the 4 egg yolks, one at a time, into the roux. Stir in 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1 teaspoon stone ground mustard, and 1/8 teaspoon ground nutmeg. Add 1/2 cup shredded white cheddar cheese, 1/2 cup shredded gouda cheese, and the thawed and drained frozen spinach. Mix thoroughly to incorporate all ingredients.
- Whip Egg Whites: In a large mixing bowl, add the 5 egg whites and 1/4 teaspoon cream of tartar. Whisk starting on low speed, gradually increasing to medium-high speed until stiff, glossy peaks form.
- Fold Egg Whites into Cheese Mixture: Gently fold one-third of the whipped egg whites into the cheese and spinach mixture using a spoon or silicone spatula to lighten the base. Then carefully fold in the remaining egg whites until just combined, preserving as much air as possible.
- Fill and Bake: Pour the soufflé mixture evenly into the prepared ramekins, smoothing the tops with a spatula. Place the ramekins on a baking tray in the middle rack of a preheated oven at 375°F (190°C). Bake for 25 to 30 minutes until the soufflés have puffed up significantly and are golden brown on top.
- Serve Immediately: Remove the soufflés from the oven and serve hot to enjoy their airy texture and cheesy spinach flavor at their best.
Notes
- Ensure the frozen spinach is fully thawed and well-drained to avoid excess moisture in the soufflé mixture, which may affect rising.
- Carefully fold the egg whites to maintain the airy texture vital for a successful soufflé.
- Serve the soufflés immediately upon removal from the oven, as they will deflate quickly.
- You can prepare the roux base in advance but fold in the egg whites right before baking for best results.
- Use room temperature eggs for better volume when whipping egg whites.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: spinach soufflé, cheese soufflé, baked soufflé, vegetarian appetizer, spinach and cheese recipe
