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Spinach Souffle

Farm.Fares's picture
Ingredients
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Light cream/Milk 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Ground nutmeg 1⁄8 Teaspoon
  Swiss cheese 1⁄4 Pound, grated to make 1 cup
  Grated cheese 1⁄4 Pound (1 cup)
  Spinach 1 Pound, washed, cooked and squeezed dry
  Spinach 1 Pound, squeezed
  Eggs 4 , separated
Directions

Heat the butter in a saucepan large enough to take all the ingredients except the eggs.
Stir in the flour and cook, stirring constantly, for about 2 minutes.
Stir in the cream, and cook, stirring all the time, until thickened and smooth.
Season with salt, pepper and nutmeg.
Turn heat to very low and stir in the cheese and the spinach.
Cook until the cheese has melted.
Remove from the heat and cool.
Beat the egg yolks until thick and beat them into the spinach.
Beat the egg whites until they are stiff but not dry.
Carefully fold the egg whites into the spinach mixture.
Turn into a buttered 1 1/2- to 2-quart baking dish.
Bake in a preheated slow oven (325° F) for about 30 or 40 minutes or until set.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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