This delicious and ridiculously easy dish was sent to me by a friend who once worked as a chef. To reduce the fat content, you can swap out the cream with half-and-half or evaporated milk.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 1 egg
- ⅓ cup 1% milk
- ⅓ cup grated Parmesan cheese
- 1 teaspoon crushed garlic
- salt and pepper to taste
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts
| Calories | 89 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 489 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Not a souffle if you follow this recipe, runny, had to cook 35 minutes, looks nothing like the attached photo
Not a souffle. I cut the amount of spinach in half, used 2 eggs, and some chopped onion. Whipped the egg whites and folded into the mixture. It tasted like straight spinach not a souffle at all.
Great recipe! It was incredible Thanks
Very good. Will definitely make again!
I did double the sauce ingredients as suggested.
This Is AWFUL! Followed the reciepe to the letter. NOT A SOUFFLE
We love this recipe. This is really easy! I took everyone’s advice and doubled the sauce. I used the microwave version because my oven was already full. It took a little bit longer because I had doubled the sauce! My husband loved it. I think that it could use a little bit more sauce myself! I will try to work with it a little more next time!
I should have added another egg and more milk. It didn’t puff like the photo and was quite dense. Very simple recipe, just add another egg and more milk.
Don’t know if I prepared this properly but assume I did. It didn’t rise but ended as flat spinach with some egg and cheese. Poor.
Total fail. Didn’t rise at all. Wondering.if my altitude (6500) was the reason.
First time making a souffle, after reading reviews, I used 3 eggs, separated the whites out and beat them before folding them in to the other ingredients and used 3 handfuls of fresh, chopped spinach. It never got light and fluffy, stayed more like a quiche. Good, but not what I was looking for. I’ll have to do some more experimenting.
FLOP! There is no flour, not enough egg, and barely any cheese. Nothing to make it rise up and get fluffy. Followed directions and measurements precisely. Just a watery soggy mess (and yes, I pressed every ounce of water out of the spinach).
I doubled the recipe. It did not rise. I think it is because I did not fold in the spinach. They did not stress that this was an important step. I mixed it with my wisk. It turned out like scrambled eggs and spinach. Perhaps I will try again with the things i have learned.
I did love the flavor, I used the recipe to double the flavor, but nothing in this makes a souffle, it did not rise, just baked like a casserole. I will try again using the lite recipe as posted, but I dont see anything in the ingredients or instructions that would make this rise like pictured.
I don’t understand how this recipe made it past the Allrecipes editors. With the excessive amount of spinach for just one egg, no whipped egg whites, and a grossly inaccurate cooking time, it’s a complete disaster. I was able to eat it, but only after raising the oven temperature to 375 and cooking it for 55 minutes. And then it’s pretty much just baked spinach. Do not even try this recipe–it never even should have been published here at all. And the finished product bears no resemblance whatsoever to the published photo.
Was looking for a spinach soufflé recipe but although this one sounded good and easy, the directions were vague as to its size. Perhaps mentioning what constitutes a “small” soufflé dish or listing how many servings this recipe yields would be helpful.
The first photo is totally deceptive and this recipe isn’t a soufflee at all.
Good and easy. Followed the directions and cooked it in the microwave just to see how it would turn out. Perfect!
This is teally not a good recipe . Just ends up being dry, unflavorable. People who had better redults changed the recipe quite a bit. You end up with s little dried block of spinach
Easy and tasty. I did as other reviewers, and doubled the eggs, milk and cheese. And I really appreciated the info about microwaving it – it was 99 degrees today here in Tucson! Who wants to use the oven! Certainly not a souffle, but close enough. Thanks for posting.
Really easy. The oven was at 400 for something else and it worked fine. I used half frozen and half fresh spinach because that is what I had and I think the texture was great.