Baked Spinach And Cheese Souffle Recipe

French cuisine · 600 calories

Baked Spinach and Cheese Souffle recipe

About this recipe

A light and fluffy spinach souffle, perfect for a satisfying dinner. This eggetarian dish combines creamy cheese and fresh spinach for a wholesome and delicious meal.

Ingredients

  • 165G Philadelphia Lightest Low Fat Soft Cream Cheese
  • 12 Per Pack Fresh 'N' Free 12 Medium Free Range Eggs
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • 60G Terre Exotique Black Sao Tome Pepper, 60G
  • 200G All Things Butter Unsalted Butter
  • 600G Picard Organic Spinach Leaves
  • - Tata Salt
  • 50G Top-Op Nutmeg Powder 50g

Instructions

  1. 1. Preheat your oven to 375°F (190°C).
  2. 2. Squeeze out any excess liquid from the thawed spinach to ensure the souffle is not watery.
  3. 3. In a blender, combine 500 g spinach, 250 g cream cheese, 5 eggs, 1/2 cup grated parmesan cheese, 1/2 tsp salt, 1/2 tsp pepper, and a pinch of nutmeg. Blend until smooth and well combined.
  4. 4. Grease a 1 1/2-quart baking dish with butter to prevent sticking.
  5. 5. Pour the blended mixture into the prepared baking dish and sprinkle an additional 1-2 tablespoons of grated parmesan cheese on top for a golden crust.
  6. 6. Bake in the preheated oven for 50 minutes or until the souffle is puffed up and golden brown on top.
  7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your warm and fluffy spinach souffle!