Spinach and Gruyere Soufflé Recipe

Elevate your next gathering with this vibrant and airy soufflé, a delightful blend of rich flavors and light, fluffy texture
Spinach and Gruyere Souffle
Spinach and Gruyere Soufflé

PHOTO TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS

The lofty, airy soufflé is often seen as the domain of chefs and kitchen magicians, but it’s really not as hard as it seems, thanks to the electric mixer. Beaten egg whites hold bubbles of air, and when baked, they expand, creating a fluffy, show-stopping dish, says cookbook author Robin Asbell, who created this recipe for Real Food. As summer approaches, try adding vibrant, colorful ingredients like fresh berries or herbs to make your soufflé even more eye-catching. Just make sure everyone is seated and ready to eat when you take it out of the oven, as it will fall quickly—but it will still be a delicious, eggy delight.

Spinach and Gruyere Soufflé

Makes 6 servings

¾ cup Gruyere cheese, finely shredded
1 bag frozen spinach, thawed and squeezed
2½ cups milk
¼ large onion
1 large bay leaf
2 whole cloves
7 tablespoons unsalted butter, divided
6 tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
1/8 teaspoon ground nutmeg
6 large eggs

  1. Butter a 6-cup soufflé dish and sprinkle with Gruyere to cover the sides. Chill for at least 10 minutes.
  2. Wring out thawed spinach and wrap in a clean kitchen towel to dry thoroughly, then put on a cutting board and mince.
  3. Heat milk with onion, bay leaf, and cloves and simmer gently for 10 minutes, then remove seasonings. Heat oven to 425°F.
  4. Make the bechamel: Melt butter in a heavy bottomed saucepan and beat in the flour with a wooden spoon until smooth. Cook, whisking, over low heat for about 3 minutes, then take off the flame for 1 minute. Bring the milk to a boil and whisk 2 tablespoons of the hot milk into the roux, return to the heat, then whisk in the remaining milk. Cook, whisking, until smooth and bubbling. Let cool, season with salt, pepper, and nutmeg.
  5. Separate the eggs, putting the whites into a bowl for beating, and beating each yolk into the bechamel. Stir in spinach.
  6. Beat the egg whites to stiff peaks. Fold a dollop of whites into the bechamel mixture, then fold in the rest of the whites thoroughly.
  7. Scrape the egg mixture into the prepared dish. Run your finger around the edge to make an indentation. Place on a sheet pan and bake the soufflé for 10 minutes, then lower heat to 375°F and bake for 35 to 40 minutes. When the soufflé is puffed and golden brown, serve immediately.

Nutrition (per serving): Calories: 340, Fat: 25g (Sat: 14g), Cholesterol: 230mg, Sodium: 360mg, Carb: 13g, Fiber: 2g, Sugar: 6g, Protein: 17g

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.