Spinach Souffle

Our farm-tested light and airy spinach soufflé is a show-stopping dish that's surprisingly approachable. This savory dish combines sautéed spinach, garlic, and fresh herbs in a fluffy, golden-topped creation that's perfect for brunch, a light lunch, or an elegant dinner starter. Serve immediately from the oven while it's puffed and impressive, alongside a crisp green salad and crusty bread. This is an excellent dish for special occasions or when you want to impress guests with classic French technique!

Yield: 4-6 servings

Ingredients

6 The Farmer’s Cow Large Egg whites
4 The Farmer’s Cow Large Egg yolks
1 small shallot, finely diced
3 tbsp butter, plus extra to grease the baking dish
3 tbsp all-purpose flour
1 cup The Farmer’s Cow Whole Milk, warmed
½ tsp salt
¼ tsp fresh ground pepper
1/8 tsp nutmeg
Pinch of cayenne pepper or red pepper flakes
8 oz. fresh spinach (or 5 oz frozen, thawed and drained)
2 cloves garlic, minced
2 tbsp fresh chives, chopped
1 tsp fresh thyme leaves
½ cup grated Parmesan cheese, plus extra to dust the baking dish
½ cup Gruyere cheese, shredded
¼ tsp cream of tartar

Instructions

Preheat oven to 400 degrees. Generously butter a 6-cup soufflé dish and dust it with grated Parmesan; then place it on a baking sheet.
Separate the eggs and place all of the whites in a mixing bowl. Place four of the yolks in a small bowl and let sit until room temperature, about 20 minutes.
If using fresh spinach, sauté in a large pan with minced garlic until wilted, about 2-3 minutes. If using frozen, squeeze out excess water and sauté briefly with garlic. Let cool, then chop finely. Gently mix fresh chives and thyme into the chopped sautéed spinach and set aside.
In a medium saucepan, melt butter over medium heat. Add the chopped shallot and cook until softened, about 3 minutes. Whisk in flour and cook for 1 minute. Gradually add warm milk, whisking constantly until smooth and thickened, about 3-4 minutes. Remove from heat.
Let the sauce cool slightly, then whisk in egg yolks one at a time, making sure each egg yolk is fully incorporated before adding the next one. Season with salt, pepper, nutmeg, and cayenne or pepper flakes. Stir in the spinach mixture, Parmesan, and shredded Gruyere cheese.
Add cream of tartar to the egg whites and beat until they form firm, glossy peaks, about 3 to 4 minutes.
Add 1/4 of the beaten whites to the spinach base and fold in gently with a spatula until just combined. Gently fold in the remaining whites in two additions, being careful not to deflate them.
Transfer the mixture into the prepared dish. Immediately reduce the oven temperature to 375 degrees and bake until puffed and golden brown on top, about 30-35 minutes. Serve immediately, as it will deflate quickly.

Farm Tips

Timing is everything when making soufflé. While you can’t bake the soufflé ahead of time, the recipe can be assembled and ready to go in the baking dish for up to 1 hour before baking. Just lightly cover the prepared soufflé and keep it at room temperature.

Date Posted: June 24, 2025