Traditional recipes

Spinach and Gruyère Soufflé Recipe

Spinach and Gruyère Soufflé Recipe

Allison Beck

Souffle

For even the most experienced cooks, making a soufflé can be intimidating. I’ve begun to play around with soufflé recipes, each time remembering a couple of tricks to ensure my soufflé always rises.

To begin, you make a white roux, cooking melted butter with flour until the raw scent of the flour is gone. To the roux, you add seasonings and milk to create the béchamel. The key here is to essentially bring this mixture to a boil, constantly stirring the bottom so the roux dissolves into the milk, which will cause the mixture to thicken. How thick is thick? You want the mixture to stop moving clockwise when you stop stirring it clockwise.

I also don’t use cream of tartar when whipping my egg whites. Instead, I always make sure there are no traces of egg yolk in my whites, and that I whip them to stiff peaks (I still raise the bowl upside down with a little shake to test this). Once I fold the whites together with the cheese, I’m very gentle, taking care to not deflate my whites, or the soufflé won’t rise.

This is a simple soufflé recipe that you can put on the table within an hour. Serve with a hearty green salad with beets, or simply alone for a light appetizer. Just remember to serve it immediately, before it begins to fall as it cools.

Click here to see Recipe SWAT Team: Everyday Eggs.

Ingredients

  • 2 tablespoons unsalted butter, plus more for greasing molds
  • 2 tablespoons flour, plus more for dusting in molds
  • 1 cup milk
  • ¼ teaspoon salt, plus more to taste
  • Freshly ground pepper
  • A couple pinches of cayenne
  • A couple pinches of nutmeg
  • 6 egg yolks
  • 8 ounces Gruyère cheese, grated
  • 1 cup frozen and defrosted spinach
  • 6 egg whites

Directions

Preheat the oven to 400 degrees. Butter the insides of four 2-cup soufflé dishes and dust with flour to coat.

In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and cook for 2 minutes, stirring constantly. Cook until the raw flour smell is gone. Off the heat, add the milk, salt, pepper, cayenne, and nutmeg and whisk well, making sure to get all the flour off the bottom of the pan. Bring back to the heat and cook, whisking constantly, until the mixture is nicely thick and smooth. Remove from heat and add in egg yolks, spinach, and cheese and combine well.

In a large bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

Whisk ¼ of the whites into the cheese mixture to lighten, and then add the rest of the cheese mixture to the whites and gently fold in the cheese mixture (it will not be fully homogenous; don’t deflate your whites, as your soufflé won’t rise). Pour into soufflé dishes and place in the oven, turning the temperature down to 375 degrees. Bake for about 20 minutes, until the soufflés have risen and the tops are no longer wobbly (if you’re using a 4-cup dish, your soufflé will need about 30 minutes).

Serve immediately.


  • 2 ½ tablespoons unsalted butter, softened, divided
  • 3 tablespoons fine dry breadcrumbs
  • 1 cup whole milk
  • 3 tablespoons white whole-wheat flour
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 large egg yolks, at room temperature
  • 10 ounces frozen spinach, thawed, squeezed dry and chopped
  • ½ cup shredded Gruyère cheese
  • ¼ cup grated Parmesan cheese
  • 6 large egg whites, at room temperature
  • ½ teaspoon cream of tartar

Position rack in bottom third of oven preheat to 400°F. Coat six 8-ounce ramekins with 1/2 tablespoon softened butter. Sprinkle with breadcrumbs, tilting and rotating to distribute evenly. Shake out excess. Place the ramekins on a baking sheet and refrigerate.

Heat milk in a microwave-safe measuring cup in the microwave until hot, about 1 1/2 minutes. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Add flour and cook, whisking constantly, until a nutty aroma develops, about 2 minutes. Slowly whisk in the hot milk. Bring to a simmer and cook, stirring, until bubbling and thickened, about 2 minutes. Remove from heat. Whisk in nutmeg, salt and pepper.

Place egg yolks in a medium bowl. Gradually whisk in 2 tablespoons of the warm sauce. Slowly whisk in another 2 tablespoons sauce, then whisk in the remaining sauce. Whisk in spinach, Gruyère and Parmesan.

Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. With a flexible spatula, fold one-third of the whites into the soufflé base to lighten it. Carefully fold in the remaining whites in 3 batches until mostly combined (it&rsquos OK if a few white streaks remain). Divide the mixture among the chilled ramekins.

Transfer the ramekins, on the baking sheet, to the oven. Reduce the temperature to 375°. Bake until the soufflés are light golden and puffed, about 25 minutes (resist the temptation to peek until the last 5 minutes). Serve immediately.


  • 4 tablespoons plus 2 tablespoons butter (softened)
  • 1/4 cup finely grated Parmesan cheese
  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Scant 1/8 teaspoon grated nutmeg
  • 6 large eggs (separated)
  • 8 ounces grated Comte or Gruyere cheese
  • 1/2 teaspoon cream of tartar

Preheat the oven to 400 F. Brush the inside of a large soufflé dish with 2 tablespoons of softened butter. Sprinkle the Parmesan onto the buttered surface of the dish and gently shake the dish to spread the cheese evenly up the sides.

In a large saucepan set over medium heat, melt 4 tablespoons of butter. Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute.

Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens.

Remove the milk from the heat and stir in the salt, pepper, nutmeg, egg yolks, and cheese.

In a separate clean, dry bowl, beat the egg whites and cream of tartar until the egg white form stiff peaks.

Stir a few spoons of the egg whites into the cheese mixture and then gently fold the remaining egg whites into the soufflé batter.

Pour the batter into the prepared soufflé dish and bake it for 25 to 30 minutes, or until the soufflé is puffed and deep golden brown.


Parmesan and Gruyere Souffle

Special Equipment: 8 individual souffle dishes, 2 1/2-by-1 1/2 inches high or 1 large dish, 6-by-2 1/2 inches high

Ingredients US Metric

  • 3 tablespoons butter (1 1/2 oz), plus melted butter for the baking dish(es)
  • 2 1/2 tablespoons flour
  • 1 1/4 cups milk
  • 4 cage-free, organic eggs
  • 1/2 cup finely grated Gruyère cheese
  • 1 cup finely grated Parmesan, plus more for the baking dish(es)
  • Salt and freshly ground pepper
  • Pinch cayenne pepper
  • Freshly grated nutmeg

Directions

Preheat the oven to 400°F (200°C) and place a baking sheet in it to warm. Brush the souffle dish(es) evenly with the melted butter, and if you like, sprinkle with a little freshly grated Parmesan.

Melt the butter in a heavy saucepan over a lowish heat. Stir in the flour, and cook, stirring constantly, over a gentle heat for 1 to 2 minutes. Take off the heat and gradually whisk in the milk. Then return the pan to the heat and whisk until it comes to a boil. Cover and simmer gently for 3 to 4 minutes. Remove from the heat.

Separate the eggs. Place the whites in a large bowl, making sure it is spotlessly clean and dry. Then whisk the yolks, one by one, into the white sauce. Add both cheeses and season with salt, pepper, cayenne, and a little freshly grated nutmeg. It should taste hugely, overly seasoned at this point because the egg whites will dull the seasoning later. Stir over a gentle heat for just a few seconds until the cheese melts. Remove from the heat.

Using clean beaters, beat the egg whites with a little pinch of salt, slowly at first and then faster, until they are light and voluminous and hold a stiff peak when you lift up the beaters. Gently stir a few tablespoons of whipped whites into the cheese mixture to lighten it, and then carefully fold in the rest of the whites with a spatula.

Using a light touch, scrape or spoon the mixture into the prepared souffle dish(es). If using individual dishes, bear in mind if you fill them three-quarters full, you will get about 10 souffle, but if you fill the dishes to the top, you will have about 8 souffle. (The souffle(s) can covered in plastic wrap and frozen at this point. Simply add a few more minutes to the baking time.)

Bake in the oven for 8 to 9 minutes for individual souffle, 20 to 25 minutes for the large one. For the large souffle, you will need to reduce the temperature to 350°F (175°C) after 15 minutes. Serve immediately.


Spinach and Gruyère Soufflé Recipe - Recipes

1 hour 45 minutes (1 hour active)

I learned to make a soufflé when I was seven years old. Since then, I've picked up a few tricks, but one lesson that hasn't changed over the years is what my mother taught me: even an imperfect soufflé is still delicious. Of course, you shouldn't set out to fail, but if your soufflé doesn't rise proudly (or suffers some other minor imperfection), all hope is not lost. You'll still have a great dinner. That said, there are a few things that will increase your chances of making a perfect soufflé. First and foremost is properly whisking the egg whites. I am a huge advocate of whisking by hand, at least until you have the technique committed to memory. When you're in touch with the process, you're a better cook because you learn to look for changes that you might completely miss if using a machine. To create the fluffy, voluminous egg whites that lead to a tall soufflé, it's imperative that no egg yolk or other fat, such as oil, finds its way into the whites. So be very careful when separating eggs and keep all of your equipment clean and dry. To further help a soufflé stand tall, butter the inside of the soufflé dish and line it with fine bread crumbs, creating a wall for the soufflé to crawl up so it can puff higher. Once the soufflé is in the oven, you must not open the oven door to check on things. To avoid the temptation, invest in an oven thermometer to figure out whether your oven runs hot or cold, and then adjust the temperature according to what you learn. Soufflés start to deflate as soon as they come out of the oven, but they'll stay hot for about 20 minutes and taste just as good even after they deflate, so don't stress too much about timing everything perfectly. I think of soufflés as rustic, everyday fare, but if you want your presentation to make a big splash, have the table fully set before the soufflé is ready, so you can present it in its full glory the moment it is ready to emerge from the oven. Use this base recipe as the foundation for any kind of soufflé. You can try the Spinach-Gruyère variation that follows, or you can get creative with the produce and cheese you have in your refrigerator.

2 tablespoons butter, at room temperature, plus 5 tablespoons butter

3 tablespoons very finely minced shallot

5 tablespoons all-purpose flour

1/2 teaspoon freshly ground black pepper

1/16 teaspoon cayenne pepper

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon cream of tartar, if not using a copper bowl

For the Spinach-Gruyère variation:

3 ounces Gruyère cheese, finely grated on a Microplane grater

1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

For the classic soufflé: Preheat the oven to 375 degrees and place the rack in the middle position. Brush a 2-quart soufflé mold with the 2 tablespoons room-temperature butter. Add the bread crumbs, shaking and turning the mold so the sides and bottom are evenly coated. Pour out any excess crumbs and set the mold aside.

In a small saucepan, melt the 5 tablespoons butter over medium heat. Add the shallot and cook until translucent, 1 to 2 minutes. Add the flour and whisk vigorously to combine, allowing the mixture to take on just the slightest bit of blond color, 2 to 3 minutes. Gradually whisk in the milk and cream to make a béchamel, working slowly to avoid lumps. When they have both been added, whisk vigorously until smooth, then immediately turn down the heat to medium-low and simmer, whisking frequently to prevent scorching. When the mixture is slightly thickened, after 5 to 6 minutes, remove the pan from the heat and scrape the mixture into a shallow metal mixing bowl. Add the salt, pepper, cayenne, and nutmeg and whisk briefly let the mixture cool for 15 minutes.

When the mixture is just slightly warm to the touch, whisk in the spinach, salmon&ndash cream cheese mixture, ham, or sautéed corn (depending on the variation you are making), then whisk in the egg yolks one at a time, whisking rapidly after each addition. If your variation calls for the addition of cheeses and/or herbs, fold them in now.

In a metal or copper mixing bowl, begin to whisk the egg whites. When the egg whites are foamy, after about 30 seconds of steady whisking, add a pinch of cream of tartar, which helps keep the whites from deflating. (If using a copper bowl, the cream of tartar can be omitted.) Continue whisking until soft peaks form. Carefully continue whisking just a few more seconds until stiff, almost shiny peaks have formed. When they're ready, you'll be able to pull your whisk out of the egg whites to make a peak with a shape that does not fall (like a mountain). You will know you've gone past the optimal stage if the whites begin to release a clear liquid or break apart from each other rather than being a cohesive mass. If this happens, you've over-whipped your egg whites and must start over. Next time, you will have a better idea of when to stop.

Scoop approximately one-third of the whipped egg whites into the egg yolk mixture. Using a rubber spatula and a light hand to retain as much air as possible, mix everything together until fully incorporated. This lightens the thick base significantly so that the two mixtures are more evenly matched when you add the remaining whites. Carefully fold in the remaining egg whites.

Pour the batter into the prepared soufflé mold. Bake undisturbed (do not open the oven door!) in the middle of the oven until a thermometer inserted into the center of the soufflé reads 180 degrees (as you gain experience with this recipe, you'll be able to tell when your soufflé is done by how high it rises, and then you can retire the thermometer), about 50 minutes. Serve immediately.

For the Spinach-Gruyère variation: Wash the spinach well, then blanch and shock, leaving it in the boiling water for 30 to 60 seconds, until the stems are tender, before removing to an ice-water bath. Let the spinach cool completely in the ice bath before removing it and fully squeezing out the water with your hands. The spinach should weigh about 6 ounces and be roughly the size of a baseball when all of the water is squeezed out. Reserve the shocking water.

In a blender, purée three-fourths of the spinach and 4 to 6 tablespoons of the reserved shocking water (just enough to get the spinach to move freely and fully purée) on high speed until uniformly very smooth, about 1 minute. Roughly chop the remaining spinach and add it and the purée to the soufflé base as instructed, then whisk in the yolks one by one, and fold in the Gruyère and Parmigiano-Reggiano. Bake as directed.

Note: Nutritional analysis is for the Classic Soufflé. The calories, fat, sodium and cholesterol for the Spinach-Gruyère variation are slightly higher.


Recipe Summary

  • 6 tablespoons unsalted butter, plus softened butter for greasing
  • Plain dry bread crumbs, for coating
  • 1/4 cup minced shallot
  • 3 tablespoons finely chopped dill
  • 2 teaspoons dried oregano
  • 6 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • Pinch of freshly grated nutmeg
  • Kosher salt
  • Freshly ground pepper
  • 6 large egg yolks
  • 20 ounces frozen spinach&mdashthawed, squeezed dry and finely chopped
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 cup shredded Gruyère cheese
  • 8 large egg whites
  • 1/2 teaspoon cream of tartar

Preheat the oven to 400°. Butter six 10-ounce ramekins and coat with bread crumbs, shaking out the excess. Arrange the ramekins on a large rimmed baking sheet.

In a medium saucepan, melt the 6 tablespoons of butter. Add the shallot and cook over moderate heat, stirring, until softened, about 2 minutes. Add the dill and oregano and cook, stirring, until fragrant, about 1 minute. Add the flour and cook, whisking constantly, until bubbling and lightly golden, 2 to 3 minutes. Gradually whisk in the milk until smooth and bring to a boil. Simmer over moderately low heat, stirring, until the mixture has thickened and no floury taste remains, 7 to 10 minutes. Stir in the nutmeg and season the béchamel with salt and pepper.

In a large bowl, beat the egg yolks with 1/2 cup of the béchamel, then beat in the remaining béchamel. Fold in the spinach, 1 teaspoon of salt, 1/4 teaspoon of pepper and both cheeses. Let cool slightly.

Meanwhile, in a large stainless steel bowl, using an electric mixer, beat the egg whites with the cream of tartar at high speed until medium-firm peaks form do not overbeat. Fold one-third of the whites into the soufflé base to lighten it, then gently fold in the remaining whites until no streaks remain.

Carefully spoon the soufflé base into the prepared ramekins. Bake the soufflés for about 30 minutes, until puffed, just set and golden on top. Serve immediately.


Jacques Pépin’s Cheese and Spinach Soufflé Recipe

I have a very personal attachment to this soufflé. The recipe comes from my mother, who told me that when she was a young bride, she wanted to make a soufflé for my father, who loved them, but she didn’t know how. A friend told her that a cheese soufflé was composed of a béchamel (white sauce), which she knew how to make, grated cheese, and eggs. So she proceeded to make one with these ingredients, not knowing that in a classic soufflé the eggs are separated—the yolks mixed into the white sauce first and the beaten whites folded in later. So she beat the whole eggs into the béchamel and was so happy with the result that she made her soufflés in this manner ever afterward!

This kind of soufflé has many advantages, the most important being that you can prepare the base mixture up to a day ahead, so there is no hectic last-minute preparation involved. Although it takes a little longer to cook than a standard soufflé and has a slightly less airy texture, it rises beautifully, browns well, and is delicious. The soufflé is made in a gratin dish rather than a soufflé mold so that it cooks faster, is crustier, and is easier to divide into portions. – Jacques Pépin

Ingredients:
3 tablespoons, plus 1 teaspoon unsalted butter
3 tablespoons all-purpose flour
1 1⁄4 cups cold milk
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
1⁄8 teaspoon ground nutmeg
3 cups baby spinach leaves
11⁄2 cups grated Gruyère or Beaufort cheese (about 4 ounces)
4 large eggs, lightly beaten
3 tablespoons coarsely chopped flat-leaf parsley or basil

1. Melt 3 tablespoons of the butter in a medium saucepan over high heat. Add the flour and stir with a whisk until well combined and sizzling, then whisk in the cold milk and bring to a boil, stirring and mixing with the whisk so the mixture doesn’t stick as it thickens. Boil for about 20 seconds, mixing continuously with the whisk. Add the salt, pepper and nutmeg and remove the pan from the heat.

2. Use the 1 remaining teaspoon butter to grease the bottom of a 3- to 4-cup oval gratin dish. Place the spinach in a bowl and microwave for 2 minutes, or until wilted.

3. By now, the white sauce should have cooled a little. Add the spinach and cheese to it and mix with the whisk. Add the eggs and parsley and mix well. Pour the
mixture into the prepared gratin dish. This step can be done a couple of hours ahead and the dish kept in the refrigerator
until cooking time.

4. When you are ready to cook the soufflé, preheat the oven to 400°. Place the gratin dish on a cookie sheet lined with nonstick aluminum foil for easy cleanup and bake for approximately 40 minutes, until well-puffed and brown. Serve immediately.

TIP: This is the ideal soufflé to assemble ahead and cook at the last moment.


Spinach & Gruyère Potato Casserole

Serve this cheesy bake at your next dinner party and watch your guests swarm.

  1. Preheat oven to 450 degrees F. Toss potatoes with oil and 1/4 teaspoon each salt and pepper arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender. Reduce oven temperature to 375 degrees F.
  2. Meanwhile, whisk together eggs, half-and-half and 1/2 teaspoon salt stir in Gruyère, basil, parsley and garlic. In large bowl, toss potatoes, spinach and fennel with egg mixture until well combined. Transfer to 2-quart. baking dish cover with foil.
  3. Bake 30 to 35 minutes or until custard has set. Uncover bake another 5 minutes. Garnish with additional basil and parsley, if desired.

Nutrition Information (per serving): About 305 calories, 16 g protein, 23 g carbs, 18 g fat (7 g saturated fat), 5 g fiber, 600 mg sodium.


Recipe Summary

  • 3 tablespoons unsalted butter, plus more for greasing
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 3 1/2 tablespoons all-purpose flour
  • 1 cup cold whole milk
  • 5 large eggs, separated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 3 ounces Gruyère cheese, shredded (1 cup)
  • 2 tablespoons chopped chives
  • 2 slices of yellow American cheese, each cut into 6 strips

Preheat the oven to 400°. Grease a 1-quart gratin dish with butter and dust with the Parmigiano refrigerate. In a saucepan, melt the 3 tablespoons of butter over moderate heat. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk, bring to a boil and cook, whisking, until thickened, 1 minute. Remove the béchamel from the heat, then whisk in 4 egg yolks along with the salt and pepper reserve the remaining yolk for another use.

In a clean bowl, beat the whites until firm peaks form. Whisk one-third of the whites into the béchamel, then fold in the remaining beaten whites. Fold in the Gruyère and chives scrape into the prepared dish. Arrange the American cheese strips on top in a crisscross pattern. Bake for 25 minutes, until puffed and golden. Serve.


How To Freeze Spinach Quiche

This spinach quiche freezes beautifully for up to three months. After cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven until hot in the center.