Spinach and Gruyere Souffle

Another cold summer day in Northern Michigan, so I have to content myself with a cool weather recipe. But such a tasty one — puffy, creamy, cheesy, spinachy goodness! Thanks, Martha Stewart, for the secret ingredients list! IMHO, you can use either Gruyere or any aged goat cheese!

You don't need the expensive copper ramekin!


  • 2 tablespoons unsalted butter, room temperature, plus more for baking dish
  • 1/3 cup plain dried breadcrumbs
  • 5 cups (5 ounces) packed spinach, trimmed and washed
  • 2 tablespoons all-purpose flour
  • 3/4 cup plus 2 tablespoons whole milk
  • 1/2 cup grated goat or cow Gruyere cheese
  • Coarse salt and ground pepper
  • 2 large eggs, separated, plus 2 large egg whites


  1. Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
  2. In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
  3. In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
  4. In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

Cook’s Note

Souffles are much simpler to make than you think. Just stir egg yolks and spinach into cheese sauce to create your base. All that is left is to fold in egg whites and bake.




3 thoughts on “Spinach and Gruyere Souffle

  1. Well, if you had access to goat gruyere (as the recipe mentions…), that is where it is. But as I say, really, any aged cheese can be used. And we have lots of aged goat cheese here. Come on up! And yes, I think you can use frozen spinach, as long as you squeeze out the liquid:)

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