The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Jacques Pépin's Mom's Cheese and Spinach Soufflé
Jacques Pépin's Mom's Cheese and Spinach Soufflé
{Serving suggestion only*}
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Discover the magic of Jacques Pépin's Mom's Cheese and Spinach Soufflé, a comforting yet impressive dish that combines vibrant spinach with rich Gruyère cheese in a perfectly puffed creation. This approachable soufflé recipe removes all intimidation factors with its straightforward preparation and make-ahead convenience. The velvety béchamel base creates a luxurious texture while fresh spinach adds nutritional value and beautiful color. Perfect for brunch gatherings or an elegant dinner side, this soufflé rises to golden perfection and will have everyone asking for seconds. - Claude
No Jump Zone
Ingredients
3 tablespoons plus 1 teaspoon unsalted butter
3 tablespoons all-purpose flour
1¼ cups cold milk
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
3 cups baby spinach leaves
1½ cups grated Gruyère or Beaufort cheese (about 4 ounces)
4 large eggs, lightly beaten
3 tablespoons coarsely chopped flat-leaf parsley or basil
Directions
Preheat the oven to 400°F (200°C).
Melt 3 tablespoons of the butter in a medium saucepan over high heat.
Add the flour and stir with a whisk until well combined and sizzling, then whisk in the cold milk and bring to a boil, stirring and mixing with the whisk so the mixture doesn't stick as it thickens.
Boil for about 20 seconds, mixing continuously with the whisk.
Add the salt, pepper, and nutmeg and remove the pan from the heat.
Use the 1 remaining teaspoon butter to grease the bottom of a 3- to 4-cup oval gratin dish.
Place the spinach in a bowl and microwave for 2 minutes, or until wilted.
By now, the white sauce should have cooled a little.
Add the spinach and cheese to it and mix with the whisk.
Add the eggs and parsley and mix well.
Pour the mixture into the prepared gratin dish.
Place the gratin dish on a cookie sheet lined with nonstick aluminum foil for easy cleanup and bake for approximately 40 minutes, until well puffed and brown.
Serve immediately.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 343; Total Fat: 26g (Saturated Fat: 15g); Cholesterol: 251mg; Sodium: 423mg; Total Carbohydrates: 10g (Dietary Fiber: 1g, Sugars: 3g); Protein: 20g; Calories from Fat: 234 (68%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This is the ideal soufflé to assemble ahead and cook at the last moment.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: souffle, spinach, gruyere, eggs, breakfast
🗂️ Categories: 🥞 Breakfast & Brunch, 🌽 Sides, 🍅 Veggies
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Mom's Cheese and Spinach Soufflé was added on May 06, 2025 and last updated on May 06, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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