Really Simple Spinach Souffle


Really Simple Spinach Souffle

Really Simple Spinach Souffle
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

What to Do

  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. 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.
  3. Bake 30 to 35 minutes, or until a knife inserted in center comes out clean. Cut into squares and serve.


Carrot Souffle Squares


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


Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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

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.

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.

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

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.

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

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

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!

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!!!!!

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

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


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window