Spinach and Gruyere Souffle are super easy to make. They are filled with the nutrients of spinach and also the goodness of Gruyere cheese. What makes souffle more popular is the fact that they are very fluffy and moist. They are an essential part of French cuisine and make an excellent addition to fine dining menus across the 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
• oregano 

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Spinach And Gruyere Souffle Recipe:

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1. The first step is to Preheat the 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 (not more than five). Mix them and cook for two-three minutes. Once done, add two tbsp of all-purpose flour, mix well and then add around 1 ½  cup of milk. Stir the mixture nicely, make sure it's free from any lumps and has a consistency that lies somewhere between medium and thick.
2. Add the 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 oregano (This step is entirely optional and can be skipped, depending on your taste).
3. Put off the flame and transfer the mixture into a big glass bowl. Keep the bowl aside to cool off.
4. Souffles are best served in ramekins. Prepare two ramekins by greasing them with salted butter that has been partially melted. The quantity of the mixture is appropriate for two mid-sized ramekins. Coat the ramekins thoroughly with breadcrumbs. Don’t forget to dust all the excess breadcrumbs out of the ramekins. This coating will make for an excellent crust for the souffle.
5. Add a half cup of grated gruyere cheese to the spinach mixture and blend the ingredients well. In a different bowl, break an egg and separate the egg white from the yolk. Add the egg yolk into the spinach-gruyere mixture and mix well.
6. Now, whisk the egg white in a different bowl until it turns white and forms a stiff peak. Add half a portion of the foamy egg white into the spinach bowl, use the fold-in technique to mix it. Continue doing this until the egg white mixture is all used up.
7. The gruyere and spinach mixture is now ready and can be transferred into the two ramekins. Fill up half of both the ramekins. Place the ramekins inside the preheated oven for 15-20 minutes until the 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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