Reviews (2) Add Rating & Review 112 Ratings 5 star values: 27 4 star values: 41 3 star values: 24 2 star values: 15 1 star values: 5 Martha Stewart Member Rating: Unrated 01/03/2016 Jeesh, could you get it together, marthastewart.com? This was way too much for a 1 quart souffle dish. Obviously that's an error and it should be made in a 2 quart. This is the second recipe I've made in a month from this website that's been screwed up in some way, which is disappointing since I've been relying on Martha's recipes for 20 years. It did taste great, though. Martha Stewart Member Rating: Unrated 02/24/2011 This came out pretty, and was tasty. Maybe 35 minutes was a tad too much oven time for me, I might shave off a little time, and I might try a little of some type of seasoning just for fun. That may not be traditional, but that's ok. But I was thrilled, as I haven't made a souffle in years.
Back to Spinach and Gruyere Souffle All Reviews for Spinach and Gruyere Souffle - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spinach and Gruyere Souffle Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 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 Gruyere cheese Coarse salt and ground pepper 2 large eggs, separated, plus 2 large egg whites
Cook’s Notes Souffles are much simpler to make than you think. Just stir egg yolks and spinach into cheese sauce to create your base. All that’s left is to fold in egg whites and bake.
Gallery Spinach and Gruyere Souffle
Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Gallery
Spinach and Gruyere Souffle
Spinach and Gruyere Souffle
Spinach and Gruyere Souffle
Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 8
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 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 Gruyere cheese Coarse salt and ground pepper 2 large eggs, separated, plus 2 large egg whites
Directions
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.
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.
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.)
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 Notes Souffles are much simpler to make than you think. Just stir egg yolks and spinach into cheese sauce to create your base. All that’s left is to fold in egg whites and bake.
Cook’s Notes
Souffles are much simpler to make than you think. Just stir egg yolks and spinach into cheese sauce to create your base. All that’s left is to fold in egg whites and bake.
Reviews (2)
Add Rating & Review 112 Ratings 5 star values: 27 4 star values: 41 3 star values: 24 2 star values: 15 1 star values: 5
Martha Stewart Member Rating: Unrated 01/03/2016 Jeesh, could you get it together, marthastewart.com? This was way too much for a 1 quart souffle dish. Obviously that's an error and it should be made in a 2 quart. This is the second recipe I've made in a month from this website that's been screwed up in some way, which is disappointing since I've been relying on Martha's recipes for 20 years. It did taste great, though. Martha Stewart Member Rating: Unrated 02/24/2011 This came out pretty, and was tasty. Maybe 35 minutes was a tad too much oven time for me, I might shave off a little time, and I might try a little of some type of seasoning just for fun. That may not be traditional, but that's ok. But I was thrilled, as I haven't made a souffle in years.
Reviews (2)
Add Rating & Review 112 Ratings 5 star values: 27 4 star values: 41 3 star values: 24 2 star values: 15 1 star values: 5
Add Rating & Review
112 Ratings 5 star values: 27 4 star values: 41 3 star values: 24 2 star values: 15 1 star values: 5
112 Ratings 5 star values: 27 4 star values: 41 3 star values: 24 2 star values: 15 1 star values: 5
112 Ratings 5 star values: 27 4 star values: 41 3 star values: 24 2 star values: 15 1 star values: 5
5 star values: 27 4 star values: 41 3 star values: 24 2 star values: 15 1 star values: 5
Martha Stewart Member Rating: Unrated 01/03/2016 Jeesh, could you get it together, marthastewart.com? This was way too much for a 1 quart souffle dish. Obviously that's an error and it should be made in a 2 quart. This is the second recipe I've made in a month from this website that's been screwed up in some way, which is disappointing since I've been relying on Martha's recipes for 20 years. It did taste great, though. Martha Stewart Member Rating: Unrated 02/24/2011 This came out pretty, and was tasty. Maybe 35 minutes was a tad too much oven time for me, I might shave off a little time, and I might try a little of some type of seasoning just for fun. That may not be traditional, but that's ok. But I was thrilled, as I haven't made a souffle in years.Martha Stewart Member
Rating: Unrated 01/03/2016
Jeesh, could you get it together, marthastewart.com? This was way too much for a 1 quart souffle dish. Obviously that’s an error and it should be made in a 2 quart. This is the second recipe I’ve made in a month from this website that’s been screwed up in some way, which is disappointing since I’ve been relying on Martha’s recipes for 20 years. It did taste great, though.
Rating: Unrated
Rating: Unrated 02/24/2011
This came out pretty, and was tasty. Maybe 35 minutes was a tad too much oven time for me, I might shave off a little time, and I might try a little of some type of seasoning just for fun. That may not be traditional, but that’s ok. But I was thrilled, as I haven’t made a souffle in years.
All Reviews for Spinach and Gruyere Souffle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spinach and Gruyere Souffle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
