Spinach and Gruyere Souffle are super easy to make. y are filled with nutrients of spinach and also goodness of Gruyere cheese. What makes souffle more popular is fact that y are very fluffy and moist. y are an essential part of French cuisine and make an excellent addition to fine dining menus across world. You can prepare this dish at home with this simple recipe.

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Ingredients:

• One egg
• ½ cup of grated Gruyere cheese
• Four tablespoons of salted butter
• Five garlic cloves
• 1 ½  cup of milk
• Two tablespoons of all-purpose flour
• One bunch of spinach (washed and chopped)
• Two tablespoons of breadcrumbs
• salt
• pepper
• orega 

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Spinach And Gruyere Souffle Recipe:

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1. first step is to Preheat oven at 200°C. Put a saucepan on low heat and add two large tbsp of soft melted salted butter. Add a few minced garlic cloves (t more than five). Mix m and cook for two-three minutes. Once done, add two tbsp of all-purpose flour, mix well and n add around 1 ½  cup of milk. Stir mixture nicely, make sure it's free from any lumps and has a consistency that lies somewhere between medium and thick.
2. Add entire bunch of spinach to this white sauce mix and cook well, continually stirring for 5 mins until it wilts. You can even add seasoning like a pinch of salt, some pepper, or orega (This step is entirely optional and can be skipped, depending on your taste).
3. Put off flame and transfer mixture into a big glass bowl. Keep bowl aside to cool off.
4. Souffles are best served in ramekins. Prepare two ramekins by greasing m with salted butter that has been partially melted. quantity of mixture is appropriate for two mid-sized ramekins. Coat ramekins thoroughly with breadcrumbs. Don’t forget to dust all excess breadcrumbs out of ramekins. This coating will make for an excellent crust for  souffle.
5. Add a half cup of grated gruyere cheese to spinach mixture and blend ingredients well. In a different bowl, break an egg and separate egg white from yolk. Add egg yolk into spinach-gruyere mixture and mix well.
6. w, whisk egg white in a different bowl until it turns white and forms a stiff peak. Add half a portion of foamy egg white into spinach bowl, use fold-in technique to mix it. Continue doing this until egg white mixture is all used up.
7. gruyere and spinach mixture is w ready and can be transferred into two ramekins. Fill up half of both ramekins. Place  ramekins inside  preheated oven for 15-20 minutes until mixture rises properly and sports a beautiful golden brown colour on top.
8. Spinach and gruyere souffle is enjoyed best when served hot.

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