Spinach and Cheese Souffle

Spinach and Cheese Souffle

10 reviews, 4 star(s). 90% would make again

Ready in 50 minutes; part of Mother's Day collection

This tasty adaptation of Julia Child's "Mastering the Art of French Cooking" souffle, is so delicious that even finiky eaters will gobble it up!


1 container Nonstick Cooking Spray; Enough to line pan
1/4 cup Parmesan cheese; grated
4 tablespoon Butter (or Margarine); melted
1 small Onion; diced
4 tablespoon Flour
1 package (9 oz) Frozen chopped Spinach; thawed
1 cup milk
1/2 cup Cheddar cheese; grated
8 large Egg; separated
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Baking soda

Original recipe makes 8 Servings



A-1) Heat oven to 400

2) Spray inside surfaces of 8 inch x 8 cup souffle dish or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (This will give souffle traction to rise.) If needed, sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height. If using foil, treat as the pan sides. Souffle will double in volume!

B-1) In saucepan, melt butter, add the diced onion, and cook until translucent.

2) Gradually stir in flour.

3) Allow butter-flour mixture to cook for a few minutes.

4) Add the chopped spinach, no need to drain, as water will be part of the liquid additions.

5) Slowly stir in milk and cook until thickened.

6) Reduce heat and stir in grated cheddar cheese.

7) When cheese is melted. Turn off heat and allow to start cooling

8) Add egg yolks one at a time stirring to keep thick, add salt, and pepper to taste. When all yolks are added, start whipping the egg whites, this will allow for more cooling time.

C-1) Add the baking soda to the egg whites and whip until stiff, they should form and hold peaks.

2) Slowly fold stiff egg whites into cheese mixture.

3) Pour mixture into prepared souffle pan.

D) Place on middle rack of oven and turn oven down to 350

1) Bake 30-40 minutes. DO NOT OPEN OVEN for first 25 minutes! 2) Souffle will hold in oven for about 5 minutes, but ideally should be served immediately.

Verified by stevemur
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Calories Per Serving: 205 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Delicious and the soufflés rose perfectly. My wife asked me to make it again the following evening! It will become a regular on our menu.
paul_quinn 3m ago

This is delicious! Still tastes great if you leave out the egg yolks.
Cjnoble 4y ago

Good. Even the kids ate it. It was way too much for my 7inch souffle dish, would have been perfect it I had two dishes.
amandakrylo 5y ago

The recipe didn't specify the size package of spinach ... and I had a 16-oz package in there before realizing that MAYBE that was too much? I also increased the cheese (a little cheddar, mostly swiss) ... and added some finely-chopped ham. The result? Delicious, but NO WAY was that fitting in any dish I own! LOL!!! i wound up with TWO souffles, which was just fine. The big one was cooked in an 8-cup Pyrex measuring cup since I don't have a souffle dish--it came out perfect at 35 minutes! The smaller was in a 2-quart casserole dish. This one was just a LITTLE overdone at 27 minutes. We'll bring leftovers to work with us for lunch, and maybe enjoy some for breakfast, as well!
DeborahSu 7y ago

This tasted great! We only used 6 eggs and it was plenty to fill the souffle dish. You can also do a lower-fat version and omit the egg yolks. Still tastes great and has the same rising effect.
jejessen 7y ago

great picture
chefb 7y ago

great brunch dish. Lots of compliments on it. Yes I will make recipe again.
cathy.olson 7y ago

Very straightforward, clear instructions. If you use Cream of Tartar to whip the egg whites, use a scant 1/4 tsp and don't over-aerate. Also, in my oven, the cooking time was 35 minutes, but I should have left it in another three minutes. You also might want to work the spinach over with a chef knife, as the as-packaged texture was a little coarse. The S
wilburthebud 8y ago

[I posted this recipe.]
derylh 10y ago

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