This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.

  • Bake in preheated oven for 20 minutes, or until lightly set.

  • NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

Nutrition Facts

89 calories; protein 9g 18% DV; carbohydrates 6.8g 2% DV; fat 4.1g 6% DV; cholesterol 43.9mg 15% DV; sodium 489mg 20% DV. Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/24/2003
AWESOME! recipe. I double the sauce ingredients. And tripled the cheese:) I also used fresh spinach and fried a nice amount of garlic in olive oil. I used three bunches of fresh spinach to replace the two frozen 10 oz. packages in recipe. I used the water left over after cooking the spinach to deglaze the fried garlic yeah... YUMMY!!! recipe still gonna fine tune here and there though. Great as side dish for spaghetti. Read More
(122)

Most helpful critical review

Rating: 3 stars
07/24/2003
I must have done something wrong because this was the least souffle-ish souffle I've ever seen! If I make it again I'll use fresh spinach as the frozen was stringy & chewy. I doubled the sauce ingredients but there still wasn't enough to "enrobe" the spinach. Read More
(17)
100 Ratings
  • 5 star values: 22
  • 4 star values: 39
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 18
Rating: 5 stars
07/24/2003
AWESOME! recipe. I double the sauce ingredients. And tripled the cheese:) I also used fresh spinach and fried a nice amount of garlic in olive oil. I used three bunches of fresh spinach to replace the two frozen 10 oz. packages in recipe. I used the water left over after cooking the spinach to deglaze the fried garlic yeah... YUMMY!!! recipe still gonna fine tune here and there though. Great as side dish for spaghetti. Read More
(122)
Rating: 4 stars
01/13/2005
I tripled the garlic added mozarella two additional eggs and sauteed some onions. Basically it ended up tasting like spanakopita without the phyllo. Everyone liked it a lot. Read More
(86)
Rating: 4 stars
01/16/2004
My kids love spinach and this was something a little different to do with it. To actually make it a souffle, I used two egg whites and whipped them to the soft peak stage and then folded them into the spinach. I used a good name brand frozen spinach and also doubled the liquid. I also added some seasonings to the dish and topped with more parm. Yum! Read More
(71)
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Rating: 5 stars
04/08/2004
I really liked this. It was totally easy tasted good and was a different way to dress up spinach for a side dish. I used fresh spinach wilted doubled the sauce ingredients and used mozzorella cheese in addition to parmesan because I didn't have enough parm. Took much longer to cook than shown in the recipe - I cooked mine a good 35-40 minutes before it was set. I will be making this one often! Read More
(27)
Rating: 5 stars
07/24/2003
I made this one following the microwave instructions and it was done in a FLASH! It tasted terrific too--full of flavor. I really enjoyed it. Read More
(23)
Rating: 4 stars
09/28/2010
This was good as listed. This time I beat 3 egg whites till they were firm. Then mixed all together. It was more like a real souffle light and creamy. YUM!! Read More
(21)
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Rating: 4 stars
08/07/2007
I tried this recipe today as I was having some girlfriends over for brunch and wanted to make something nice easy and tasty. Like many others I dressed it up a bit. I sauteed some garlic and onions and some leftover canned tomatoes (basil and oregano flavored) about 1/4 cup then 1 can of spinach. I let that cool off. Then in another bowl I added 5 eggs the milk and some cheddar/jack cheese. I then greased a loaf pan mixed all the ingredients and baked it at 350 for about 40 min. It was gone in 10 minutes. It was so fluffy and delicious. I'll be making this recipe often. Don't be afraid to experiment. Read More
(18)
Rating: 4 stars
09/30/2003
I don't like spinach but I made this for Thanksgiving dinner and all the spinach lovers said it was great so I have to go with what they said. I did double the sauce ingredients. Read More
(18)
Rating: 3 stars
07/24/2003
I must have done something wrong because this was the least souffle-ish souffle I've ever seen! If I make it again I'll use fresh spinach as the frozen was stringy & chewy. I doubled the sauce ingredients but there still wasn't enough to "enrobe" the spinach. Read More
(17)