Spinach and Gruyère soufflé

Recipe To Make Spinach and Gruyère Soufflé

Soufflés can be scary but this recipe will rise to the occasion. Bake it before your guests arrive and, before serving, place back in the oven for 5-8 minutes until it is puffed out again and warm.

Ingredients (serves 8 people)

1. 200g baby spinach
2. 125g (135ml) butter
3. 2 garlic cloves, finely chopped
4. 125g (220ml) cake flour
5. 1 litre milk
6. 100g Gruyère cheese, finely grated
7. Salt and freshly ground black pepper to taste
8. 5 eggs, separated


1. Bring a pot with water to the boil. Add spinach all at once. Drain after 1 minute. Place soft spinach in a food processor and chop fine.
2. Melt butter over moderate heat in a large pot. Add garlic and fry for 1 minute. Stir flour in. Add milk all at once and whisk well until everything is mixed and the lumps have dissolved.
3. Leave to simmer over low heat and whisk slowly while the sauce thickens, about 3-5 minutes.
4. Remove from the heat and stir cheese in until melted. Add spinach and mix well. Season well with salt and black pepper. Leave to cool to room temperature.
5. Heat oven to 180°C. Fold egg yolks into mixture. Whisk egg whites into soft points and fold carefully into the cheese mixture.
6. Pour entire mixture into an ovenproof dish with a volume of 1 litre. Bake for about 70 minutes or till golden brown and congealed. Serve warm with a salad of your choice.

Also, check out the recipe for traditional Christmas fruit cake for a sumptuous Christmas Dinner.

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