Spinach Souffle
Spinach Souffle is a cheesy vegetable side dish that makes a great addition to a Thanksgiving or holiday meal.
Happy Friday!!! Next week is my last week at work before the big move. I can’t believe that I will be leaving after 6 years in my lab. It’s been a lot of work winding things down and organizing all of my notes and supplies in a way that my project can be continued after I leave, so there’s been absolutely no time for new recipes. I am so anxious to get back into the kitchen!!!
I made this souffle for the Christmas dinner I hosted for Bob’s parents last year. It’s my mom’s recipe, which she received from a friend many years ago. Although I counted this as one of the vegetables at our meal, it’s one of those vegetable dishes that has so much other delicious stuff (like butter, cheese, and eggs!) that probably cancel out the healthfulness of the actual veggie! My mother-in-law suggested it could be used as a quiche filling, because the texture of this souffle is very similar to that of quiche. I think other veggies could be added to this recipe, like artichokes or mushrooms.
One note about this recipe is that it has to be made in advance so it can sit in the fridge for 4-5 hours. For big dinners where you’re trying to coordinate multiple dishes, this can actually be an advantage because you prep it early and pop it in the oven an hour before dinner!
Gluten Free Spinach Souffle
Use a cup for cup gluten free flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, in place of all purpose flour.
Looking for More Vegetable Side Dishes?
Check out these other vegetable recipes:
Garlic Roasted Cauliflower
Haricots Verts with Shallots {French Green Beans}
Mashed Potatoes with Root Vegetables
Smashed Sweet Potatoes
Mashed Potato Layer Casserole
Roasted Vegetable Orzo
Spinach Souffle
Ingredients
- 1 9-ounce package frozen chopped spinach (thawed and all liquid squeezed out)
- 1 pound cottage cheese
- 3 eggs
- 4 tablespoons butter, melted (1/2 stick )
- 4 ounces grated cheddar cheese
- 3 tablespoons flour (all purpose or gluten free)
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and grease a casserole dish, such as a 10-inch round dish.
- Mix in order listed above. Pour into casserole dish. Place in refrigerator for 4-5 hours.
- Stir mixture, then bake for 1 hour.
This does sound like it would be a good quiche filling, or just as is sounds wonderful too!
mmmm… spinach and cheese. can't think of many things better! 🙂
Love those make in advance dishes!
I've never made a souffle before, but it sounds so perfect for a dinner party! Yours looks incredible.
What size package of spinach do you use and should it be chopped or whole?
I use frozen chopped spinach that comes in a 9-ounce box. I have updated the recipe card with this detail! Thank you!