No-Fail Spinach and Swiss Souffle
- Yield: 6 Servings 1x
Description
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.
Equipment:
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Soufflé dish, 8-to-10-cup size
Ingredients
Scale
- 10 ounces baby spinach
- 6 cups 1/2-inch artisan whole-grain bread cubes
- 8 ounces semi-skim Swiss or Jarlsberg cheese, grated
- 6 eggs, divided
- 3 1/2 cups milk or milk substitute
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon cream of tartar
Instructions
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Preheat oven to 375°. Grease soufflé dish well.
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Place spinach in a large skillet with ¼ cup water. Steam until spinach is wilted. Drain, and chop finely. Set aside.
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Toss bread cubes and cheese in a large bowl.
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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.
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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.
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Fold in 1/3 of egg whites into bread mixture. Gently fold in remaining egg whites until all whites are incorporated.
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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.
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Serve immediately.
- Category: Savory
- Cuisine: Breakfast
