Ingredients for Spinach And Gruyere Souffle
- Unsalted Butter
- Dried Breadcrumbs
- 10 ounces fresh spinach
- All Purpose Flour
- Whole Milk
- 6 ounces grated Gruyere cheese
- Coarse Salt
- Ground Pepper
- Eggs
- 4 large egg whites
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How to Make Spinach And Gruyere Souffle
- Preheat oven to 375°F (190°C). Butter a 1-quart round, tall-sided baking dish and dust generously with breadcrumbs.
- In a large skillet, heat 2 tablespoons of water over medium-high heat.
- Add 10 ounces of fresh spinach and cook, stirring constantly, until wilted (about 4 minutes).
- Transfer spinach to a fine-mesh strainer to cool. Squeeze out excess liquid thoroughly.
- In a medium saucepan, melt 4 tablespoons (1/2 stick) of unsalted butter over medium heat until bubbling.
- Whisk in 4 tablespoons of all-purpose flour until a smooth paste forms.
- Cook, whisking constantly, until the mixture is pale blond (2-3 minutes).
- Gradually whisk in 2 cups of whole milk, cooking and whisking until the sauce is thickened and smooth (3-5 minutes).
- Remove from heat and stir in 6 ounces of grated Gruyere cheese until melted and smooth.
- Season generously with salt and freshly ground black pepper.
- Transfer the cheese sauce to a large bowl. Set aside.
- In a food processor, pulse the cooled spinach and 4 large egg yolks until coarsely pureed.
- Add 1/4 cup of the cheese sauce to the spinach mixture and pulse until well combined.
- Stir the spinach mixture into the remaining cheese sauce in the large bowl.
- In a clean, dry large bowl, beat 4 large egg whites with a pinch of salt using an electric mixer on medium-high speed until stiff, glossy peaks form (about 3 minutes).
- Gently fold the egg whites into the cheese and spinach mixture in two additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared baking dish.
- Bake for 35-40 minutes, or until the souffle is tall, golden brown, and firm to the touch.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
7g
Fat
19g
Carbs
2g
