Spinach and Gruyere Souffle’


8 oz frozen spinach, thawed
4 tbs butter
3 tbs flour
1 cup milk
kosher salt and black pepper to taste
3 eggs, separated, plus 1 egg white
1 cup Gruyere cheese, shredded
  • Grease a 1 and 1/2 quart souffle dish.
  • Put the spinach in a  strainer and press to remove all moisture. Mince.
  • Melt the butter in a sauce pan, add the spinach and cook for a few minutes to remove any remaining moisture.
  • Add the flour and cook gently for 1 minute, stirring.
  • Remove the pan from the heat and gradually stir in the milk.
  • Season with salt and pepper, and bring to a boil slowly.
  • Reduce the heat and cook, stirring, until thickened.
  • Cool slightly, then beat in the egg yolks, one at a time along with 3/4 cup of cheese.
  • Beat the egg whites until stiff, then fold into the mixture.
  • Spoon into the souffle dish and sprinkle with the remaining cheese.
  • Place the dish on a baking sheet and bake in a preheated 375 degree oven until well risen and just set. About 30 minutes.
  • Serve at once.




20 min


30 min


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