Really Simple Spinach Souffle

SERVES: 4

COOK TIME: 30 Min

If the word souffle conjures up images of chefs preparing complicated dishes you would never attempt; think again. Our Really Simple Spinach Souffle will make you a homemade hero, using readily available market shortcuts and no special skills.

What You'll Need

1 cup (1/2 pint) heavy cream
3 eggs
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper

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What to Do

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a medium bowl, beat heavy cream and eggs 2 to 3 minutes, or until foamy. Add remaining ingredients; mix well and pour into baking dish.
Bake 30 to 35 minutes, or until a knife inserted in center comes out clean. Cut into squares and serve.

Notes

If you loved our Really Simple Spinach Souffle, you'll wanna check out our recipe for Carrot Souffle Squares.

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Makhluk

Dec 15, 2018

This was simple, quick, and tasty. I like it!

achumley0003 31706 34

Nov 27, 2017

To be honest, the only spinach souffle I have ever tried was the frozen Stouffer's kind and I did really like it, but I'm sure that a home made souffle is way better than a frozen one. I have had home made corn souffle and it was really good. I am going to bookmark this recipe.

kathieh

Sep 13, 2017

This is a very easy souffle to make. Perfect for beginners. I also blended everything together. I will be making this again. My entire family loves spinach and this was a big hit.

jalexis3 2404243

Dec 26, 2014

This turned our great. Did up cheese to 1/2 cup. Thanks

jeanjlassoc 160254 1

Aug 20, 2014

I blended the ingredients in a blender first and the recipe came out smoother than what is pictured.. tastes great! Can't locate it at the grocers anymore so I had to make this myself.

sbeaver26003 54915 91

Jul 03, 2013

This is the best and easest souffle I have ever made. I add extra parm when I take it out of the oven,

vickie91024 251707 6

Feb 19, 2013

This was really good. I used 1% milk & made sure I drained the spinach well. Will be a staple recipe for me.

gracephotography 0 518622

Oct 22, 2017

Thanks for the tip about 1%. I want to make this but need to stay low fat. Now I think this will work for me!

Jan C

Nov 21, 2011

This was the best, awsome. My 3 year old grandson tried a bite as we all watched. He finished the first helping and ask for seconds. We all loved it!!!!!

Viking

Nov 20, 2011

....I don't understand this review...is it good or bad ?

prellis 5422955

Nov 15, 2011

Your "autumn creamed spinach" will not pull up anywhere, anyway.