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Vegetarian, Northern, Eastern and Western France

Spinach soufflé with green salad

Spinach soufflé is a vegetarian dish for 4 people, ready in 55 minutes, medium difficulty, around €1.70 per person. Success depends on well drained spinach and stiffly beaten egg whites folded in gently, without deflating them. Served the moment it leaves the oven alongside a green salad, it stays puffed just long enough to reach the table.

Tonight, a puffed, golden spinach soufflé, served right away with a crisp green salad.

Spinach soufflé with green salad
Total time
55 min
Difficulty
Medium
Cost per person
€1.70
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

A good spinach soufflé has a lightly cracked golden crust and a soft, almost creamy center, scented with nutmeg and melted gruyère. The spinach brings its earthy flavor without overpowering the dish, carried by a béchamel base that gives everything body. The green salad on the side, well dressed, adds the crunch the soufflé itself doesn't have.

It's a good choice for a slightly more special weeknight dinner, or for a meatless Sunday meal that still feels complete. Kids generally like the soft, cheesy texture, just warn them it sinks fast once it's on the table. Part of the charm is actually that little bit of drama when it comes out of the oven.

The ingredients

4 people

Frozen foods

  • Frozen leaf spinach 500 g

Dairy

  • Eggs 5
  • Butter 40 g
  • Milk 30 cl
  • Shredded gruyère 120 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Thaw the spinach in a skillet, then press out the water well and chop it. 8 min

    Press out as much water as you can, moisture is the enemy of a soufflé that needs to rise.

  2. Make a béchamel with the butter, flour and milk, then add the nutmeg, salt and pepper.

    Cook the béchamel until it coats the back of a spoon well.

  3. Off the heat, add the egg yolks one at a time, then the spinach and cheese.

    Let the mixture cool slightly before adding the yolks, they shouldn't cook.

  4. Whisk the egg whites into stiff peaks with a pinch of salt and fold them gently into the mixture.

    Fold in a quarter of the whites first to loosen the mixture, then the rest without deflating it.

  5. Pour into a buttered dish and bake at 180°C, then serve right away with the dressed salad. 30 min

    Butter the dish all the way to the rim so the soufflé climbs straight up.

Our tips to get it right

  • Separate the eggs while they're still cold, it makes the whites easier to whip and limits stray yolk that would stop them from firming up.
  • Butter the dish with upward strokes of the brush, this helps the soufflé grip the sides and rise straight.
  • Fully preheat the oven to 180°C before baking, an oven that isn't hot enough gives you a soufflé that struggles to rise from the start.

The variations

  • Swap the gruyère for comté or shredded emmental, it melts just as well.
  • For a faster version, use store bought cooked and drained fresh spinach, you'll save a good ten minutes.
  • For kids who prefer something milder, stir a spoonful of crème fraîche into the béchamel and cut back slightly on the nutmeg.

What to serve it with

  • Green salad with vinaigrette
  • Toasted country bread
  • A glass of white grape juice

Storage

This soufflé is best eaten right away, it starts sinking within minutes of leaving the oven. Leftovers keep for 1 day in the fridge in a sealed container, though the puffed texture won't return, gently reheating in the oven gives you a flatter but still tasty dish. Freezing isn't recommended for this kind of preparation.

Questions about this dish

Why does my soufflé collapse as soon as it leaves the oven?

That's normal, a soufflé starts deflating the moment it leaves the oven's heat because the trapped air in the egg whites escapes. Serve it immediately so everyone enjoys it while it's still puffed.

Can you prepare the base ahead of time?

You can make the béchamel with the spinach, cheese and egg yolks a few hours ahead and keep it covered in the fridge. Whip the egg whites and fold them in at the last moment, right before baking.

Can fresh spinach replace the frozen kind?

Yes, use about 700g of fresh spinach, wilted in a pan then thoroughly squeezed to remove the water. The result is the same once the water is well drained.

Is this soufflé good for kids?

Yes, its soft texture and mild cheesy flavor generally go over well with kids. Just let them know to eat it quickly since it sinks after a few minutes.

How long does it take to make a spinach soufflé with green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a spinach soufflé with green salad?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spinach soufflé with green salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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