Fluffy Baked Spinach Soufflé with Melted Cheese
A cloud-like spinach soufflé with a silky béchamel base and a gorgeous golden cheese crust. Despite its impressive appearance, this recipe is straightforward and forgiving — perfect for a cosy family dinner or a dinner party starter. Light on effort, big on flavour!
🛒 Ingredients
10 servings
- 1 large onion, finely chopped
- 2 tablespoons unsalted butter
- ⅓ cup (40 g) all-purpose flour
- 1 cup (250 ml) whole milk
- 1 cup (150 g) fresh spinach, sautéed in olive oil and drained
- 4 eggs, whites and yolks separated
- Salt and freshly ground black pepper to taste
- Fresh flat-leaf parsley and chives, finely chopped
- 1 cup (100 g) gruyère or mature cheddar, grated
- ¾ cup (200 ml) heavy cream
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Directions
- 1
Melt the butter in a heavy-bottomed saucepan and sauté the onion over medium heat until golden and soft.
- 2
Add the flour and cook for 3 minutes over low heat, stirring constantly to build a smooth roux with no raw flour taste.
- 3
Remove from heat and whisk in the milk gradually until fully incorporated and lump-free.
- 4
Return to low heat and stir continuously until the béchamel thickens. Off the heat, fold in the spinach, egg yolks one at a time, fresh herbs, seasoning, and heavy cream.
- 5
Whip the egg whites to stiff peaks. Using a spatula, gently fold them into the mixture in three additions with slow upward strokes to preserve all the air.
- 6
Pour into a buttered baking dish, cover generously with grated cheese, and bake at 400 °F (200 °C) for 25–30 minutes until puffed and deeply golden.
💡 Chef's Tip
Fold the egg whites gently and in stages — this is what creates the soufflé's signature lift. Serve straight from the oven as it deflates within minutes!
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