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Spinach and Gruyere Souffle

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Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.

Source: Everyday Food, December 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Souffles are much simpler to make than you think. Just stir egg yolks and spinach into cheese sauce to create your base. All that's left is to fold in egg whites and bake.

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Reviews

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How would you rate this recipe?
113
  • webstershouse2
    3 JAN, 2016
    Jeesh, could you get it together, marthastewart.com? This was way too much for a 1 quart souffle dish. Obviously that's an error and it should be made in a 2 quart. This is the second recipe I've made in a month from this website that's been screwed up in some way, which is disappointing since I've been relying on Martha's recipes for 20 years. It did taste great, though.
    Reply
  • mrsbourg
    24 FEB, 2011
    This came out pretty, and was tasty. Maybe 35 minutes was a tad too much oven time for me, I might shave off a little time, and I might try a little of some type of seasoning just for fun. That may not be traditional, but that's ok. But I was thrilled, as I haven't made a souffle in years.
    Reply

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