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Spinach and Gruyère Soufflé

Prep time 20 mins
Cook time 35 mins
Yield Serves: 6
How's this for an impressive brunch presentation? Bright spinach and creamy cheese bake into the perfect meatless dish in less than an hour.


  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1/2 cup plus 1 Tbsp. grated Gruyère
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • Salt and pepper
  • 6 large egg whites

Nutrition Information

  • calories 182
  • fat 12 g
  • satfat 6 g
  • protein 12 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 167 mg
  • sodium 416 mg

How to Make It

  1. Preheat oven to 400°F. Butter a 2-quart soufflé dish.

  2. Bring milk to a simmer in a pan over medium-high heat. Melt butter in a separate heavy pan over medium-high heat. Whisk in flour; cook for about 1 minute. (Do not let it brown.) Whisk in hot milk. Cook until thickened and smooth, about 1 minute. Reduce heat to low; whisk in yolks, one at a time, mixing well. Remove from heat and whisk in mustard, 1/2 cup cheese and spinach. Season with salt and pepper.

  3. Using an electric mixer and a clean, dry bowl and beaters, beat whites until stiff peaks form. Stir 1/4 of whites into spinach mixture. Fold in remaining whites. Pour into soufflé dish.

  4. Sprinkle remaining 1 Tbsp. Gruyère over top. Reduce oven temperature to 375°F; bake until lightly browned on top and firm around edges but still a bit jiggly in the middle, 30 to 35 minutes. Serve immediately, mixing firm edges with softer center in every serving.