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Spinach and Swiss Soufflé

This no-fail soufflé recipe means you won’t have to tiptoe around the kitchen. The bread cubes give it enough structure that you can even open the oven for a peek as it bakes.

Course: Breakfast

Keyword: brunch, eggs, soufflé, spinach, swiss chard

Servings:

Calories: 430kcal

Author: Kimberly Lord Stewart

Equipment

Soufflé dish, 8-to-10-cup size

Ingredients

10 ounces baby spinach
6 cups ½-inch artisan whole-grain bread cubes
8 ounces semi-skim Swiss or Jarlsberg cheese, grated
6 eggs, divided
3½ cups milk or milk substitute
¼ teaspoon nutmeg
1½ teaspoons salt
½ teaspoon ground pepper
¼ teaspoon cream of tartar

Instructions

Preheat oven to 375°. Grease soufflé dish well.
Place spinach in a large skillet with ¼ cup water. Steam until spinach is wilted. Drain, and chop finely. Set aside.
Toss bread cubes and cheese in a large bowl.
Divide 2 eggs into whites and yolks. Whisk the 2 yolks with 4 whole eggs, milk, nutmeg, salt, pepper and spinach. Pour over bread, and let sit 30 minutes.
When a half-hour has passed, gently stir bread and egg mixture. Whip 2 egg whites with cream of tartar and a pinch of salt until stiff peaks form.
Fold in 1/3 of egg whites into bread mixture. Gently fold in remaining egg whites until all whites are incorporated.
Pour into greased baking dish. Bake 1 hour, plus 10–15 minutes until the center is just set. If top browns too much, cover with a loose foil tent.
Serve immediately.

Nutrition

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