Crustless Spinach Soufflé with Cornstarch Base
A light and airy soufflé featuring spinach and cheese in a cornstarch-thickened milk base instead of traditional flour roux. The beaten egg whites create the signature rise and fluffy texture, while frozen spinach adds color and nutrients. Perfect for brunch, lunch, or a light dinner, this crustless version eliminates pastry work while maintaining the classic soufflé experience. The optional breadcrumb coating adds subtle texture to the bottom.
Ingredients
- 3 tablespoons Gefen Bread Crumbs
- 1 ½ cups milk
- ⅓ cup Gefen Cornstarch
- 2 eggs eggs, separated
- 4 additional egg whites
- 10 ounces frozen chopped spinach, bug-free
- 3 tablespoons shredded cheese
- ½ teaspoon salt
- ¼ teaspoon Pereg Black Pepper
Instructions
- 1
Preheat oven and line nine-inch round pan
- 2
Mix milk with cornstarch in two-quart saucepan
- 3
Heat milk until thickened and boiling, cook for one minute, remove from heat and cool slightly
- 4
Mix egg yolks, spinach, cheese, and seasonings in large bowl
- 5
Stir warm milk into spinach mixture
- 6
Beat six egg whites until peaks form
- 7
Gently fold beaten whites into spinach mixture
- 8
Sprinkle breadcrumbs into pan if using, pour in batter
- 9
Bake for 30 minutes
Tips
Cool the milk mixture slightly before adding to prevent curdling the egg yolks
Fold egg whites gently to maintain airiness and prevent deflating the soufflé
Serve immediately after baking as soufflés deflate quickly once removed from oven
Good to Know
Best served immediately, can refrigerate leftovers up to 2 days
Can prepare spinach mixture up to 4 hours ahead, fold in whites just before baking
Serve immediately while puffed and hot
Common Mistakes
Don't open oven door during baking to prevent collapse
Avoid overmixing when folding whites to maintain volume
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use fresh spinach instead of frozen?
Yes, use 1 pound fresh spinach, cook and drain thoroughly to remove excess moisture before using.
What if my soufflé deflates after baking?
This is normal for soufflés. Serve immediately and avoid opening the oven door during baking.
How long will leftovers keep?
Refrigerate up to 2 days, though texture will be denser. Reheat gently in low oven.