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Spinach and Cheese Rolled Soufflé

March 26, 2013 by Shatzi

Spinach and Cheese Rolled Soufflé - this would make a delicous holiday breakfast! from www.loveandlaundry.com

I am a sucker for yummy and special breakfasts for the holidays. With Easter coming up on Sunday, I’ve been trying some new recipes that I can make for my family. This one is a real winner! Not only can you pre-make it the night before, but it is practically fool proof! No need to worry about a deflated soufflé. This one will hold up! Plus, it’s incredibly fancy, so if you’re expecting guests, this dish will surely wow everyone there!


There are three main steps to preparing this yummy dish. If you are making it the night before, just complete through step 2 and finish with step 3 the next morning.

Spinach & Cheese Rolled Souffle
recipe adapted from America’s Test Kitchen


For the eggs:
3/4 cup flour
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
2 3/4 cup milk
3/4 cup fresh grated Parmesan cheese
10 large eggs (separated)
1/2 teaspoon cream of tartar  

For the Filling:
1 10 ounce box of frozen spinach (thawed and squeezed dry)
1 cup shredded Gruyere cheese (I used smoked Gruyere and it was divine!)
3 tablespoons minced chives
2 tablespoons of milk
1/2 teaspoon pepper
1/2 teaspoon of salt


STEP ONE: PREPARE THE EGG BASE

Preheat the oven to 375.

The easiest way to bake this is on a 13×18-inch rimmed baking sheet. Line it first with tin foil, then spray with cooking spray. Then, line it again with parchment paper and again spray that with cooking spray. Set that aside until you’re ready to fill it with the eggs.

If you haven’t already separated your egg yolks and whites, do it now! Melt the butter and then combine it with the flour salt and pepper. Mix it together to form a paste. In a medium saucepan, bring the milk just to a boil. When it boils, reduce the heat and whisk in the flour mixture. Cook until it’s thick. I have a gas stove and it literally took less than a minute for it to thicken up. Once it’s thick, remove it from the heat and mix in the parmesan cheese. 

Remove 1/3 cup of the milk/flour mixture and set aside to use for the filling

Move the rest of the milk/flour mixture to a bowl and let it cool off. When it’s all cooled off, whisk in one egg yolk at a time until they are all combined really well.

Meanwhile, whip the eggs whites and cream of tartar until stiff peaks form. Fold about 1/3 of the egg whites into the egg/milk/flour mixture and gently mix in until there are no more white streaks. Repeat with the remaining egg whites.

Pour the mixture into the prepared baking pan and bake it for 22 to 24 minutes. When it’s golden brown and set, it’s finished. Let that cool off. 


STEP TWO: PREPARE THE FILLING


Combine all of the filling ingredients and microwave until it’s hot. 1-2 minutes. When the eggs are cooled, spread the filling evenly over the top. 

Using the parchment paper, carefully roll the souffle. The idea is to use the parchment paper to roll it and then slide it onto the already greased tin foil. (See why we needed 2 layers for the baking sheet at the beginning?). 

If you’re making this the night before, you can leave it in the fridge at this point and bake it again in the morning. If your making it to serve now, go on to step 3.


STEP THREE: BAKE THE SOUFFLE

Preheat the oven to 325.
 
Cover the soufflé with tin foil and bake it for 25 minutes. Serve it immediately. 

If you pre-made this and it’s been refridgerated, bake for an additional 10 minutes. 

I hope you enjoy this yummy breakfast as much as my family did!!   
    
      

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Filed Under: Recipes

Comments

  1. Gen @ Color Me Domestic says

    March 26, 2013 at 12:43 pm

    Darn, I knew I should’ve bought that pack of frozen spinach that was on special this week! Might have to go back now, these look delicious and easy to make! Thanks for sharing!!

  2. Annie @ Annie's Noms says

    March 27, 2013 at 3:23 am

    Oh wow this looks great! I love spinach and cheese together, going to have to make this :)

  3. Larissa@Just Another Day in Paradise says

    March 27, 2013 at 11:14 am

    That looks yummy! I bet I could get my kids to eat Spinach that way!!

  4. Sky says

    March 27, 2013 at 11:50 am

    Looks yummy! I might have to lie to my boys about what was in it, but oh well! :) Hope your week starts to calm down for you, Shatzi!

  5. Gloria @ Simply Gloria says

    March 27, 2013 at 2:28 pm

    These look absolutely scrumptious! I’m the same way when it comes to making a big deal about breakfast on holidays…even just on Sundays!

  6. Emily {Bits of Everything} says

    March 28, 2013 at 8:57 am

    This dish looks yummy! I bet my kids would even eat it! :) Thanks for the recipe!

  7. Andie Thueson says

    April 1, 2013 at 3:25 pm

    This looks so good!!! I will have to try this! :)

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