Soufflé has a reputation for being tricky, but this spinach cheese soufflé recipe proves otherwise. It’s a lovely way to use up a bag of spinach, and while it does take a little care with folding and timing, there’s nothing here that a home cook can’t manage.
If you grow your own spinach or keep hens, you may find you already have everything you need in the kitchen — no special shop required.
Ingredients
- 1 bunch spinach leaves (about 400g)
- 60g butter
- 4 tablespoons plain flour
- 3 cups milk
- 4 eggs, separated
- ½ cup grated cheddar
- A handful of breadcrumbs
Method
Place the spinach in boiling water, remove after one minute and drain well. Squeeze out as much excess liquid as you can, then chop it finely.
Melt the butter in a saucepan over a medium heat. Add the flour and stir until smooth. Whisk in the milk and keep stirring briskly until the sauce thickens.
Remove the pan from the heat and stir through the spinach, egg yolks and cheese. Season well with salt and pepper, then let the mixture cool to room temperature.
Preheat the oven to 210°C.
Grease four 1-cup capacity ramekins with butter and dust with dry breadcrumbs to coat.
Beat the egg whites in an electric mixer until soft peaks form. Gently fold one-third of the egg whites through the spinach mixture, then fold through the remaining two-thirds — a light hand here helps the soufflé rise.
Spoon the mixture into the ramekins and place them on a baking tray. Bake for 15 minutes until puffed and golden. Try not to open the oven door while they’re cooking, as the change in temperature can cause them to sink.
Serve straight away, while they’re still puffed up and warm.
Frequently Asked Questions
Can I make this soufflé ahead of time?
Soufflés are best made and served fresh, as they begin to sink once out of the oven. You can prepare the spinach and cheese base in advance and chill it, then fold through the freshly beaten egg whites just before baking.
Why did my soufflé sink after baking?
This is completely normal — soufflés naturally deflate a little as they cool. Opening the oven door too early, or a rush of cold air, can speed this up, so it’s best to serve them as soon as they come out of the oven.
Can I use frozen spinach instead of fresh?
Yes, thawed and well-drained frozen spinach works fine. Just make sure to squeeze out as much liquid as possible so the mixture isn’t watery.
More Recipes to Try
If you enjoyed this spinach cheese soufflé, you might like to browse more family-friendly recipes and dinner ideas on MyKidsTime — from quick weeknight meals to fun baking projects to try with the kids.
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