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
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.
Calories: 430kcal | Carbohydrates: 35g | Protein: 30g | Fat: 19g | Sodium: 1052mg | Fiber: 5g | Sugar: 12g