Recipe Remix: Spinach & Gruyere Souffle

Last fall, the Barefoot Bloggers made Ina Garten's Blue Cheese Souffle.  I remember commenting that it would be great with different types of cheese, but the idea of this particular souffle was born out of an impulse to add spinach.  I thought it would be a great way to add more veggies, and then I remembered that I had some Gruyere to use up.  And in what case is adding Gruyere a bad idea?

I know my souffle isn't tall in the pic, but it had already fallen by the time I carried it to the table.  Oh well, it certainly didn't affect the taste, and this was even delicious as leftovers.  I made this when my wonderful friend Annie came over for dinner, and I served it along with grilled vegetables and herbed dinner rolls, with the mocha-almond-meringue tarts for dessert.  I for one thought it was a great dinner, and I hope she did too!


Spinach and Gruyere Souffle
adapted from Ina Garten's Blue Cheese Souffle, Barefoot in Paris

• 3 Tbs unsalted butter, plus more for greasing the dish
• 1/4 cup grated Parmesan cheese, plus more for sprinkling in the dish
• 3 Tbs all-purpose flour
• 1 cup hot milk
• kosher salt and freshly ground black pepper
• pinch nutmeg
• pinch cayenne
• 4 large egg yolks, at room temperature
• 1 cup shredded Gruyere cheese
• 10 oz frozen spinach, thawed, drained well, and chopped (fresh spinach is fine too - just wilt, drain, and chop)
• 5 large egg whites, at room temperature
• 1/8 tsp cream of tartar

Preheat the oven to 400 degrees.  Butter the inside of a souffle dish (about 7 inches in diameter and 3-4 inches deep).  Sprinkle the butter with Parmesan.


Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes, until golden. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thickened.

Remove from heat and one at a time, whisk in the egg yolks.  Stir in the gruyere, spinach, and parmesan, and transfer to a large bowl.

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and a pinch of salt.  Beat over low speed for 1 minute, medium heat for 1 minute, then increase to high and beat until they form firm, glossy peaks.

Whisk in about 1/4 of the egg whites to lighten the yolks, then carefully fold in the rest.  Pour into the prepared souffle dish, and use a spatula to smooth the top.  Draw a circle on top with a knife or spatula to help the souffle rise evenly, then place in the middle of the oven.  Decrease the heat to 375, and bake 30-35 minutes, without peeking (!), until the top is golden brown.  Serve immediately.