Spinach and Cheddar Souffle

As you know, I’ve made a chocolate souffle before. And while it was amazingly delicious, it definitely wasn’t a meal. So I decided to try my hand at something new, and something that home cooks are way too often scared of: savory souffle! This souffle with cheese and greens was SO easy to make, I promise! Of course, I used an Ina recipe. One that I actually didn’t see online, but rewound my DVR to make sure I got all the measurements and ingredients right.

If you know how to separate eggs and whip whites (stand mixer, anyone), then you can definitely make this dinner. Oh, and make sure not to peek in the oven and get a reliable oven thermometer so you know that it really is cooking like you want it to. Most of the ingredients I have in my kitchen at all times, so it’s a good go-to recipe, as well. Have the wrong kind of cheese? Just substitute it, it won’t make a big difference.

The trick to this being so easy? Prep all your ingredients beforehand. This way you don’t have to worry about all that chopping, grating, and measuring. Just pour everything in and you’re finished. Well, there’s some mixing, beating, and pouring involved, but it’s still pretty simple.

This makes a very light dinner. Served with an arugula and citrus salad and you have a perfect summertime dairy meal.

Spinach and Cheddar Souffle, adapted from Ina Garten:


  • 1 cup milk
  • 3 tablespoons melted butter
  • 3 tablespoons flour
  • 1/4 teaspoon nutmeg
  • Pinch cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 egg yolks
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 1 package frozen spinach, defrosted and squeezed of water
  • 5 room temperature egg whites
  • 1/8 teaspoon cream of tartar


1. Preheat the oven to 400 degrees and prep the souffle dish by buttering and flouring the bottom and sides.

2. Heat up the milk slowly.

3. While milk is heating, make the roux: melt the butter and dump the flour in, whisking until there are no lumps, then whisk for 3 minutes.

4. When milk is scalded, pour it into the roux. Whisk and cook until it thickens on very low heat.

5. Add nutmeg, cayenne, salt, and pepper. Turn off the heat.

6. Dump the egg yolks right in and mix until combined.

7. Add the cheddar and parmesan cheeses, then add the spinach and mix. Set aside.

8. Combine the egg whites and cream of tartar in the bowl of your stand mixer.

9. Beat on low speed for one minute. Then, turn speed up to medium and beat for another minute. Crank to high and keep going till whites form firm, glossy peaks. (Alternatively, you can use a hand mixer, it just might take a little longer).

10. Lighten the base by whisking in about 1/4 of the egg whites. Fold in the rest very carefully.

11. Carefully pour into a 6-8 cup souffle dish. Smooth the top, and make a circle with a knife or spatula in the middle of the souffle.

12. Place in oven, and turn the temperature down to 375 degrees. Bake for 35 minutes. Serve immediately.