In this recipe for a spinach soufflé we’ve suggested preparing your ramekins with butter and a sprinkling of Parmesan cheese. This helps the soufflé to rise evenly in the oven, so it’s worth taking the time to follow this step. To help the soufflé rise the eggs need to have been separated very carefully, as any yolk in the whites can hinder this process. When cooking, though it can be tempting, don’t open the oven door. If you check the soufflé too early you may find it deflates, as it’s very sensitive to temperature changes.
Check that the spinach has all been thoroughly squeezed and drained before adding to the mixture. Any remaining excess moisture will prevent the soufflé from rising and give it an unwanted soggy texture. Leftover spinach can be easily frozen to keep for a later date and to use in other recipes, such as a spinach smoothie.
How to Achieve a Light Soufflé
To get the lightest soufflé, whip the egg whites until stiff peaks form to guarantee maximum lift from the dish. Folding the egg whites into the base of the soufflé also helps to retain the air in the mixture and stop it from deflating in the oven.
Bake the soufflé at medium heat in the oven, to allow the exterior to rise while the center stays airy. This is why we’ve recommended turning down the heat of the oven slightly in the recipe above once you’re ready to bake the soufflé.
Variations with Cheese or Herbs
There are lots of ways to vary a spinach soufflé, from the choice of cheese to additional herbs that can be added to enhance the flavors. Typically it’s made with a combination of Parmesan cheese and Gruyère, but an aged Cheddar cheese can offer a welcome depth and nuttiness.
Nutmeg is another classic ingredient to complement the spinach. If you want to introduce other flavor dimensions, try topping your spinach soufflé with chopped chives or incorporate a dash of thyme into the mixture for extra freshness.
If you’d prefer to bake a simple cheese soufflé without the spinach, take a look at our top recipe along with more tips and tricks on how to make the perfect soufflé.
Serving Spinach Soufflé Immediately
A spinach soufflé must be served immediately straight from the oven, otherwise it’ll deflate as it cools and your guests will miss the dramatic presentation of the soufflé with its puffiness.
It can be enjoyed on its own as a light meal, or with a simple green salad which can be prepared while the soufflé is cooking in the oven.
