Spinach and Nutmeg Souffle

A light, elegant soufflé with the rich earthiness of spinach and the warm spice of freshly grated nutmeg. A refined dish to serve as a starter, light lunch, or vegetarian main.

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Keyword: Spinach, Cheese, Nutmeg, Souffle

Category: Appetisers, Main Courses

Course: Appetizers, Hot, Mains, Vegetables

Cuisine: French

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Calories: 240kcal

Author: MJF

Cost: £5.00

Equipment

1 Frying Pan
2 Mixing Bowls
1 Whisk
1 Small Pot and Wooden Spoon

Ingredients

200 g Fresh Spinach leaves about 7 oz
25 g Butter, unsalted 2 tbsp, plus extra for greasing
25 g Plain Flour 3 tbsp
200 ml Milk ¾ cup + 1 tbsp
75 g Mature Cheddar or Gruyère Cheese grated (¾ cup firmly packed)
3 Large Eggs separated
¼ tsp Freshly Grated Nutmeg or to taste
Salt and white pepper to taste
1 tbsp Grated Parmesan Cheese for coating ramekins

Instructions

Preheat oven to 190°C (170°C fan) / 375°F. Butter 4 ramekins and dust with grated Parmesan. Place them on a baking tray.
Wilt the spinach in a dry pan over medium heat. Cool, squeeze out excess moisture, and chop finely.
In a saucepan, melt the butter, then stir in the flour to form a roux. Cook for 1 minute. Gradually whisk in the milk to form a smooth béchamel sauce. Simmer for 2–3 minutes until thickened.
Remove from the heat and stir in the cheese, chopped spinach, and nutmeg. Season with salt and white pepper. Cool slightly, then beat in the egg yolks one at a time.
In a clean bowl, whisk the egg whites until they form soft peaks. Gently fold into the spinach mixture in three stages, keeping as much air in as possible.
Divide the mixture evenly between the ramekins. Run your thumb around the inside edge of each ramekin (for even rising).
Bake for 15–18 minutes until risen and golden. Serve immediately.

Notes

Crêpe Filling Adaptation:
Instead of folding the egg whites separately for a soufflé rise, make the base mixture without the whisked whites (spinach, cheese, yolks, nutmeg, and béchamel). Warm the mixture gently, then spoon it into freshly made crêpes. Roll or fold the crêpes, top with a bit of extra cheese and nutmeg, and briefly bake or grill until golden and warmed through.

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