December 30, 2018
Spinach Souffle
| Prep Time | 20-25 minutes |
| Cook Time | 30-35 minutes |
| Servings |
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Ingredients
- 3 tbsp butter
- 3 tbsp flour substituting a 1:1 ratio of gf flour works just fine
- 1/2 tsp salt can be omitted
- 1/2 tsp dry tarragon
- 1/8 tsp ground nutmeg
- 1 cup milk
- 1 cup shredded Swiss cheese
- 6 eggs Separated -- put the egg whites in a stand mixer bowl and the yolks in a separate bowl. Try to keep the egg yolks whole.
- 1/2-1 cup cooked spinach Frozen spinach works great. Just warm it in the microwave according to the instructions and squeeze out the excess water as much as possible.
Ingredients
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Instructions
Roux
- Preheat oven to 375 deg.
- Put the flour, tarragon, nutmeg, and salt in a tiny bowl and set aside.
- Melt the butter in a large saucepan over medium heat. Add the flour mixture to the butter and stir until the mixture starts to ooze and bubble.
- Slowly add the milk while still stirring the mixture. Keep stirring until it has thickened (it will look like it has the consistency of melted cheese).
- Add the shredded Swiss cheese to the pot and mix until it is melted. Remove from heat.
- Add the egg yolks and stir in one at a time. Mix well.
- Stir in the spinach. Once it's all mixed together, set aside.
Egg Whites
- Beat the egg whites in a mixer until they are fluffy and moist and peaks form when you pull out the whisk attachment.
- Carefully fold half of the egg whites into the cheese/spinach mixture. (As though you are cutting through the mixture and carefully folding the egg whites into the cheese mixture, just to avoid squishing the egg whites.) Then fold in the remaining half of the egg whites.
Baking
- Pour into a buttered souffle pan. If you need to fold the mixture again once it's in the souffle pan, that's fine. Just make sure the spinach isn't concentrated in the middle of the pan or it won't cook well.
- Bake for 30-35 minutes (I've noticed it takes the full 35 minutes with gf flour for some reason), until it is golden brown on top. It will feel firm and sound hollow when you pat it.
Recipe Notes
This recipe is surprisingly flexible. I'm usually a bit lenient with how much Swiss cheese and spinach I add (it depends on my mood). I'll sometimes add a bit extra of each, and it tastes fine as long as the spinach is drained well.
(Until I can figure out how to change it, make sure the number of servings is set to 4. Otherwise the measurements will be off.)
This recipe is originally from Sunset International Vegetarian Cook Book, copyright 1984 and is adapted a bit.