4.75 from 4 votes

Spinach and Cheese Souffle

Spinach and Cheese Souffle in a ramekin on a gray plate

This is the spinach and cheese souffle recipe I made on the Brunch Bakes episode (season 2, episode 9) of Zoë Bakes on Magnolia Network where I hosted a brunch for my women’s small business group, The Ladybrainers!

You can find the other recipe from this episode, apple tarte tatin, here. Want to have a brunch of your own? I have a round-up of recipes perfect for holiday brunch or any time you want to host!

Host Zoe Francois' cheese and spinach souffle, as seen on Zoe Bakes, season 2.

Spinach and Cheese Souffle

This savory spinach and cheese soufflé has a crisp exterior and soft, fluffy interior. It's the perfect savory dish for a brunch
4.75 from 4 votes
Active Time: 30 minutes
Total Time: 55 minutes
Course: Breakfast
Cuisine: French
Servings: 6


  • 2 tbsp unsalted butter plus softened butter for ramekins
  • finely grated parmesan cheese for ramekins
  • 3 tbsp all-purpose flour
  • 2/3 cup milk warmed
  • 1/4 cup frozen spinach thawed, drained and finely chopped
  • 4 large egg yolks
  • 1/4 tsp cayenne pepper or paprika
  • 1/4 tsp freshly grated nutmeg
  • pinch kosher salt
  • freshly ground black or white pepper
  • 6 large egg whites
  • 2 oz grated gruyere cheese


  • Preheat the oven to 425°F. Using a pastry brush, coat six 6-ounce ramekins with softened butter. Lightly coat with Parmesan and tap out any excess.
  • In a medium saute pan over medium heat, melt the butter, then add the flour and cook for 2 minutes, stirring constantly so it doesn’t darken. Pour in the milk and whisk vigorously until thickened, about 3 minutes.
  • Remove from the heat. Add the spinach and stir to combine. Add the yolks, one at a time, whisking well after each addition. Whisk in the cayenne, nutmeg, salt, and some pepper.
  • In a stand mixer fitted with the whip attachment, beat the egg whites on medium-high speed until just stiff with glossy peaks.
  • Add one-third of the whipped whites into the spinach mixture and stir well. Add another third of the egg whites, this time gently fold them in. Add the remaining egg whites and fold until just combined, but no white streaks of egg are visible. Fold in the Gruyere.
  • Spoon the soufflé into the prepared ramekins to the tops of the rims and smooth the top with an offset spatula. Place the ramekins on a rimmed baking sheet. This can be done hours before baking and stored in the refrigerator.
  • When ready to bake, run a knife around the top edge of each ramekin to ensure the souffle will rise in the oven. Drop the oven temperature to 400°F and bake the soufflés on the convection setting for about 25 minutes or until puffed up, with golden brown tops. (If you don’t have convection, continue baking at 425°F.) Serve immediately.
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5 thoughts to “Spinach and Cheese Souffle”

  1. Could you make this in one big soufflé pan i
    Instead of individual ramekins? And if so how would it change baking?

    1. Hi Jennifer, Yes, you can. It’s going to take longer to bake. Zoë hasn’t tested it in this way, but here is a general guideline from Julia Child’s souffle recipe (1 qt baking dish, 8 inches across): Set your oven at 400 degrees F and then right before putting in the souffle set it to 375 degrees F. Bake for about 30 minutes. Be sure to keep an eye on it and good luck. If you do test it this way, please come back to rate the recipe and let us know how it went!

  2. 5 stars
    Mine turned out a little on the dry side so not sure what I did wrong. I ate them anyway and they were still delish!

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