Spinach, ham and Parmesan soufflé

April 5, 2018 (Last Updated: April 23, 2018)
Spinach, ham and Parmesan soufflé

This spinach, ham and Parmesan soufflé is the perfect opening to any meal.

TO DRINK: Biscuity and toasty, an aged bubbly is excellent with egg dishes.

Recipes by Lyn Woodward

Photographs by Graeme Wyllie 

TRY THIS: Seafood soufflé

Print Recipe

Spinach, ham and Parmesan soufflé

Serves: 6
Cooking Time: 30 mins

Ingredients

  • 30ml (2 tbsp) butter, melted
  • 60ml (¼ cup) Parmesan, finely grated

  • SOUFFLÉ

  • 250g spinach, large stalks removed
  • 30ml (2 tbsp) butter
  • 30ml (2 tbsp) cake flour
  • 150ml milk, hot
  • 60ml (¼ cup) Cheddar, grated
  • 60ml (¼ cup) Parmesan, finely grated, plus extra for serving
  • 60ml (¼ cup) ham, finely diced
  • pinch of ground cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 2 large eggs, separated

Instructions

1

Preheat the oven to 200°C. Grease 6 x 150ml ramekin dishes with the butter. Scatter the Parmesan in the ramekins, swirl to coat and shake off the excess.

2

Bring a pan of water to the boil and cook the spinach for 2 minutes. Drain well, squeeze out the excess water and pat dry with a cloth. Finely chop the spinach and set aside.

3

Melt the butter in a saucepan and stir in the flour to make a roux. Cook for 1 minute, before gradually adding the hot milk. Cook, stirring constantly, for about 2 – 3 minutes. Stir in the Cheddar and Parmesan and remove from the heat. Stir in the ham, spinach and cayenne pepper. Season and stir in the egg yolks.

4

Put the egg whites in a spotlessly clean, large mixing bowl and whisk until stiff peaks form. Using a metal spoon, carefully fold the egg whites into the spinach mixture. Spoon the mixture into the ramekins and sit in a roasting dish with hot water. Bake for 10 – 12 minutes. Sprinkle with the extra Parmesan and serve.

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April 5, 2018 (Last Updated: April 23, 2018) By
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