TWICE BAKED SPINACH SOUFFLES

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Twice Baked Spinach Souffles image

The obvious advantage of twice-baked souffles is that they can be made the day before. These spinach souffles reheat perfectly, with a light texture and excellent flavour.

Provided by MarieRynr

Categories     < 4 Hours

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 11

500 g fresh spinach
50 g butter
40 g flour
300 ml milk
salt & freshly ground black pepper
grated nutmeg
6 eggs
300 ml double cream
50 g gratead parmesan cheese
25 g melted butter
2 -3 tablespoons of grated parmesan cheese, to prepare the ramekins

Steps:

  • Stem the spinach, rinse in cold water and lift straight into a large pan.
  • Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
  • Drain in a colander, pressing well.
  • When spinach has cooled, squeeze firmly to extract excess water and chop finely.
  • Heat oven to 350*F.
  • Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
  • Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
  • Slowly add the milk, beating to make a smooth sauce.
  • Bring to a simmer and cook for 2 to 3 minutes.
  • Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
  • Separate the egs, reserving the whites and beating the yolks into the sauce.
  • Stir in the spinach, mix well then transfer to a large mixing bowl.
  • Beat the egg whites to stiff peaks and fold into the spinach mixture.
  • Spoon into the ramekins, filling them level.
  • Set the dishes in a large roasting tin.
  • Add boiling water from the kettle to a depth of about 1 inch.
  • Bake for 20 minutes or until the souffles are well risen.
  • Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
  • The souffles can be set aside overnight.
  • If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
  • Heat the oven to 400*F.
  • Pour the cream over the souffles, coating each one.
  • Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.

Nutrition Facts : Calories 273.8, Fat 23.4, SaturatedFat 13.6, Cholesterol 194.2, Sodium 242.2, Carbohydrate 7.6, Fiber 1.2, Sugar 0.5, Protein 9.6

Top Asked Questions

How do you make a spinach souffle?
In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form. Gently stir 1/3 of the egg whites into the spinach mixture. Then fold the remaining egg whites into the mixture. Spoon the mixture into the prepared dish (es) and bake for 30 minutes, until the soufflé is puffed up and cooked through.
What is the nutritional value of a spinach souffle?
Bake until edges are lightly browned, 35-40 minutes. 1/2 cup: 375 calories, 33g fat (20g saturated fat), 228mg cholesterol, 630mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 17g protein.
What is the difference between a spinach souffle and a spinach quiche?
Be the first to rate & review! Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled. Preheat oven to 400 degrees.

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