Cheese Soufflé with Artichokes and Spinach

This makes an excellent family dinner or a delicious brunch. Serve with chunks of toasted baguette, and a nice dessert. Lot’s of puff make this seem like a great deal more than it actually is!

Serves: 6Hands-on: 15 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2 Tbsp. unsalted butter, divided
  • 1 Tbsp. all-purpose flour
  • ½ cup marinated artichokes, drained and chopped
  • 1 package (10 oz.) frozen chopped spinach, thawed and moisture squeezed out
  • 1 Tbsp. cornstarch
  • 1 cup whole milk
  • ½ cup grated Cheddar cheese
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 6 large eggs, separated

Directions

  • Preheat oven to 375°F. Spread a two-quart soufflé dish or casserole with 1 tablespoon butter. Sprinkle with flour to cover.
  • Put the well-drained vegetables in a bowl. In a saucepan, melt 1 tablespoon butter and whisk in the cornstarch, let foam and slowly whisk in the milk. When thickened add the cheese, salt, pepper, and vegetables. Set aside.
  • Beat the egg yolks and add them to the vegetables and sauce. Using a clean beaters and bowl, beat the egg whites until stiff.
  • Fold the egg whites into the vegetables and sauce. Pour into prepared baking dish and bake in the middle of the oven for 35 minutes. Serve instantly.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. unsalted butter, divided
  • 1 Tbsp. all-purpose flour
  • ½ cup marinated artichokes, drained and chopped
  • 1 package (10 oz.) frozen chopped spinach, thawed and moisture squeezed out
  • 1 Tbsp. cornstarch
  • 1 cup whole milk
  • ½ cup grated Cheddar cheese
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 6 large eggs, separated

Directions

  • Preheat oven to 375°F. Spread a two-quart soufflé dish or casserole with 1 tablespoon butter. Sprinkle with flour to cover.
  • Put the well-drained vegetables in a bowl. In a saucepan, melt 1 tablespoon butter and whisk in the cornstarch, let foam and slowly whisk in the milk. When thickened add the cheese, salt, pepper, and vegetables. Set aside.
  • Beat the egg yolks and add them to the vegetables and sauce. Using a clean beaters and bowl, beat the egg whites until stiff.
  • Fold the egg whites into the vegetables and sauce. Pour into prepared baking dish and bake in the middle of the oven for 35 minutes. Serve instantly.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat16g
Saturated Fat7g
Cholesterol210mg
Sodium400mg
Total Carbohydrate8g
Dietary Fiber2g
Sugars3g
Protein12g