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Delicious Spinach and Goat Cheese Soufflé: Easy Recipe

My husband and I are what could be called foodies. We enjoy sampling and discovering new and different foods from all areas of the world.

A serving of spinach and goat cheese soufflé

A serving of spinach and goat cheese soufflé

Making a Soufflé Is Easier Than You Think

Some people are under the impression that soufflés are hard to make. Nothing could be further from the truth. The ingredients are simple, and the directions are easy to follow.

My husband has been making soufflés for many years. He uses the basic recipe from The Gourmet Cookbook, Volume One. He has gotten very creative over the years by using various other ingredients as additions to the basic recipe.

A little thought ahead of time, such as having the eggs at room temperature, makes it easy to whip up a basic soufflé or one of many variations. For this article, I will share one that we recently made using chopped spinach and goat cheese.

Cook Time

Prep timeCook timeReady inYields

25 min

40 min

1 hour 5 min

2 to 3 hearty servings

Ingredients

  • 6 eggs, room temperature
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 (10-oz.) package frozen chopped spinach, thawed
  • 5 ounces goat cheese
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon white pepper, or to taste
  • dash cream of tartar (optional)

Instructions

  1. Before beginning to make this recipe, thaw the spinach, and have the eggs and butter at room temperature.
  2. Remove excess moisture from the spinach by squeezing it in a clean dishtowel, or use a potato ricer to remove the water from the spinach.
  3. Separate the egg yolks from the egg whites. Discard or save one egg yolk for later use.
  4. Melt the butter in a large saucepan, and then whisk in the flour. Stir until well combined.
  5. Pour in the milk, and keep stirring for a few minutes until thoroughly combined and slightly thickened.
  6. Add the pressed spinach into the mixture and stir until well combined.
  7. Add the goat cheese, again stirring until well combined.
  8. Add the beaten egg yolks to the pan, stir, and combine. Add the salt and pepper. When everything is well mixed, remove the pan from the heat.
  9. While the spinach and goat cheese mixture is cooling, beat the egg whites (with the cream of tartar, if desired) until they form stiff peaks.
  10. Gently fold the beaten egg whites into the pan mixture until everything is blended, being careful not to overmix!
  11. Pour the mixture into a 2-quart soufflé dish. Bake in a 375-degree Fahrenheit oven for 45 minutes until golden on the outside and well puffed.
  12. Serve immediately.

Throwing open the door, she brings forth the veritable queen of all the souffles, that spreads its archangelic wings over the entire kitchen as it leaps upwards from the dish in which the force of gravity alone confines it.

— Angela Carter

Savory to Sweet Variations

I think that the very first soufflé I ever ate was a cheese soufflé. Since that time, I have eaten savory ones as well as sweet dessert soufflés.

If dining in a restaurant, the dessert soufflés are often ordered in advance. That way, the chefs in the kitchen can time the preparation and baking of the soufflés right for a timely serving of the dessert.

Once you get the basics of making a soufflé, you can let your imagination run wild with all kinds of flavor combinations. Don't be afraid to try making them.

A fork full of light and flavorful spinach and goat cheese soufflé

A fork full of light and flavorful spinach and goat cheese soufflé

© 2020 Peggy Woods

Comments

FlourishAnyway from USA on November 24, 2020:

This looks good! I wasn't able to vote with the stars but the poll worked on Delishably. I will be trying this! I loved that dramatic quiche quote.

Peggy Woods (author) from Houston, Texas on November 23, 2020:

Hi Alexadry,

Goat cheese and spinach is a winning combination in our opinion. I hope you enjoy this recipe. Thanks for your comment.

Adrienne Farricelli on November 23, 2020:

Hi Peggy, this recipe sounds mouthwatering. I used to frown on goat cheese before, but now I am a big fan. My mother-in-law used to have goats and made the most wonderful ricotta and hard-cheese. Goat cheese and spinach sounds like a great combo!

Peggy Woods (author) from Houston, Texas on November 22, 2020:

Hi Devika,

Substitute another cheese for goat's cheese if you do not like the goat cheese flavor. We made one with spinach and Parmesan cheese recently that might be more to your liking. Thanks!

Peggy Woods (author) from Houston, Texas on November 22, 2020:

Hi Alicia,

We thought that the combination of flavors worked well. I appreciate your comment.

Peggy Woods (author) from Houston, Texas on November 22, 2020:

Hi Denise,

Yes, you can make substitutions, although the eggs are the main component of any souffle recipe. Thanks for your comment.

Devika Primić from Dubrovnik, Croatia on November 22, 2020:

Peggy this sounds a delicious recipe., but I am not fond of goat's cheese. I will try this recipe and a new recipe is a great idea for me. Thank you

Linda Crampton from British Columbia, Canada on November 22, 2020:

This recipe sounds and looks delicious, Peggy. I love food with interesting flavors. I think your creation would definitely be flavorful!

Denise McGill from Fresno CA on November 22, 2020:

It looks like a yummy recipe. I don't eat eggs anymore but my husband still does. He doesn't like spinach much though. I suppose I could substitute broccoli or something that he does like. Thanks for the recipe.

Blessings,

Denise

Peggy Woods (author) from Houston, Texas on November 22, 2020:

Hi Bill,

Oh, how lucky you are to have easy access to having as much goat cheese as you would like. We love the flavor and versatility of goat cheese. Take care, and thanks for your comment.

Bill Holland from Olympia, WA on November 22, 2020:

One of Bev's sons has a goat farm, so we eat a lot of goat cheese, and always have access to it. Thanks for this! It will come in handy for Bev.

Peggy Woods (author) from Houston, Texas on November 22, 2020:

Hi Ann,

We happen to enjoy the flavor of goat cheese, but if you are not fond of it, you could easily replace it with something else. I recently wrote one about using spinach and Parmesan Reggiano cheese that might be more to your liking. That is the beauty of recipes like this. You can make it your own.

Peggy Woods (author) from Houston, Texas on November 22, 2020:

So glad you like this, Rosina. Enjoy!

Ann Carr from SW England on November 22, 2020:

Another yummy recipe, Peggy! I love spinach, not so much goats' cheese but I think the combination would be good. Easy recipes are the ones I love!

Ann

Rosina S Khan on November 22, 2020:

This recipe looks great as well. Will try it out. Thanks for sharing, Peggy.

Peggy Woods (author) from Houston, Texas on November 21, 2020:

Hi Bill,

Please let me know if you like it as much as we do. Thanks for your comment.

Bill De Giulio from Massachusetts on November 21, 2020:

Looks wonderful, Peggy. I may have to give this a try. Thank you for sharing with us.

Peggy Woods (author) from Houston, Texas on November 21, 2020:

Hi Cheryl,

We love the taste of goat cheese. I hope that you get a chance to taste it someday. It has a very distinctive flavor, but not too strong a taste.

Cheryl E Preston from Roanoke on November 21, 2020:

Ive never had goat cheese.

Peggy Woods (author) from Houston, Texas on November 21, 2020:

Hi Ivana,

I hope that you enjoy it as much as we do. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on November 21, 2020:

Hi Pamela,

If your husband does not like spinach, you could eliminate it and merely add more of the goat cheese to this recipe instead if he likes that flavor. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on November 21, 2020:

Hi Liz,

That is quite a compliment from you! Thanks! I'm glad you like the sound of this recipe.

Ivana Divac from Serbia on November 21, 2020:

This seems really delicious. I'm definitely going to try this out. Thank you for sharing another great recipe!

Pamela Oglesby from Sunny Florida on November 21, 2020:

I have never eaten a souffle quite like this recipe, but I would love to try it out. Unfortnately, my husband doesn't care much for spinach, but I really like it and the cheese. Maybe I could take this souffle to the women's club meeting as I think most people would love it. Thank you for the recipe, Peggy.

Liz Westwood from UK on November 21, 2020:

This is a great recipe. You could write a cookbook with this series of excellent recipes. I especially appreciate the clear instructions and the photo guide.

Peggy Woods (author) from Houston, Texas on November 21, 2020:

Hi Manatita,

Yes, I am sure that you could whip up this nutritious soufflé quite easily. My husband loves to cook, as do I. We make a good team. (Smile)

manatita44 from london on November 21, 2020:

Probably the first menu that I see to appear so simple. Nicely explained and done. I feel proud that it's a man doing it, too. Hope for me yet. Haha.

Spinach and goat's cheese. Probably very nutritional too.