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Export date: Sat Aug 15 10:21:58 2020 / +0000 GMT

Spinach and Swiss Soufflé


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.

  • 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
  1. Preheat oven to 375°. Grease soufflé dish well.

  2. Place spinach in a large skillet with ¼ cup water. Steam until spinach is wilted. Drain, and chop finely. Set aside.

  3. Toss bread cubes and cheese in a large bowl.

  4. 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. 

  5. 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. 

  6. Fold in 1/3 of egg whites into bread mixture. Gently fold in remaining egg whites until all whites are incorporated.

  7. 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.

  8. Serve immediately.