• Cooking Time:
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You can very easily use any cheese that blows your hair back, instead of Cheddar in this recipe.


  • 10 oz package spinach (Thawed, and squeezed of excess water)
  • 1/4 cup butter
  • 1/4 cup AP Flour
  • 1 cup Whole Milk
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper
  • 1/8 tsp Dry Mustard
  • 1 cup Shredded Sharp Cheddar (Or Gruyere, Emmental, Havarti, Gouda)
  • 4 egg yolks
  • 5 egg whites
  • 1/4 tsp Cream of Tarter
  • Finely grated Parmagiano-Reggiano


  • Preheat oven to 375.
  • Grease a 2 qt souffle dish with butter sprinkle with Parmagiano; This helps the souffle climb up the side of the dish.
  • In a small bowl, lightly beat egg yolks.
  • Melt butter in a medium sauce pan;
  • In a small bowl, combine flour, salt, mustard and pepper.
  • Add to melted butter and cook roux until golen brown.
  • Slowly add milk while whishing constantly, continue cooking while whisking until thick.
  • Add shredded cheese and stir until melted.
  • Condition yolks with 1/2 cup of Mornay sauce.
  • Add to the sauce pan and cook for 1 more minute, whisking constantly.
  • Stir in thawed spinach.
  • Set aside to cool slightly.
  • In another bowl, beat egg whites until frothy, add 1/4 tsp cream of tarter and continue to beat till firm peaks (a little past soft but not stiff)
  • Fold whites into the spinach mixture and pour into your souffle dish.
  • Bake for 30 minutes or until a knife inserted in the center comes out clean.

Categories: Oven  Side Dish  Vegetable 
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