Wild Spinach Soufflé

Ingredients

• butter (for the pan)
• 600 g wild spinach
• Salt
• 6 Eggs
• 120 g butter
• 1 pinch nutmeg (freshly grated)
• 200 g freshly grated cheese (e.g., Emmental, Gruyère)
• 75 ml whipping cream
• 4 tbsp crème fraîche
• 3 tbsp Flour

Instructions

1. 1.

   Brush a fire‑proof dish with butter and dust with breadcrumbs. Preheat the oven to 180 °C (fan).

2. 2.

   Wash, trim, and blanch the wild spinach in salted water for a few minutes. Shock in ice water, drain, and roughly chop.

3. 3.

   Separate the eggs. Whisk the softened butter with yolks and nutmeg until fluffy. Fold in the spinach. Then add the grated cheese, cream, and crème fraîche, mixing well. Beat the egg whites to stiff peaks and fold them in along with the flour. Season with a pinch of salt.

4. 4.

   Fill the prepared dish and bake for 30–40 minutes until golden brown. Serve immediately.