Creamed Spinach Souffle

More often than not, meals in our home are inspired by what’s sitting around in the fridge or pantry. Some weeks I’m extremely ‘wifey’ and make a menu and then make a grocery store list, organized by ingredient, but those weeks have become increasingly fewer and farther between. Sorry hun. This meal was inspired by the egg whites that desperately needed to be used up from making mayo awhile ago, a pint of cream that was reaching expiration and a clamshell of fresh spinach that was looking less and less fresh. Creamed spinach, meet your new friend spinach souffle.


  • 1 T butter
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 12 oz fresh baby spinach
  • 1 c heavy cream, preferably raw
  • 2 T potato starch (I used Bob Red Mill’s unmodified potato starch)
  • 1/2 t nutmeg
  • 1/2 c egg whites (from about 4 eggs)
  • s&p
  • grated parmesan or raw cheddar, optional

Visit Food Renegade for the How-To


You Might Also Like


  • Reply
    April 13, 2012 at 11:07 am

    Despite what that horrible person said to you in that email, I think this looks delicious! Could I substitute arrowroot for the potato starch? I’m gonna use ghee for the butter and coconut milk for the heavy cream, since I’m doing Whole 30 (man, I miss dairy!)…and I’ll prob add more spinach bc I have a whole bag I need to use, lol Can’t wait to make it when I get home!

  • Reply
    May 30, 2012 at 3:45 pm

    Potato starch? Butter? Heavy Cream? Looks Primal. Looks incredibly delicious. But not very paleo. Just sayin’

    • Reply
      megan keatley
      May 31, 2012 at 12:01 pm

      this recipe was written for a website that is pro dairy. if you don’t eat it, don’t make it.

  • Reply
    Dana Marie
    September 3, 2012 at 9:47 pm

    I wonder how this would be with some canned coconut milk or creamed coconut……(and less garlic)

  • Reply
    July 23, 2013 at 11:35 pm

    I made this and it turned out amazingly well. My family LOVED it. Actually, it was just my hubby, mom and I, but we SCRAPED the pan clean. YUM!!! Thanks SO MUCH for this website and these YUMMY, SIMPLE recipes!! I love your use of terminology, i.e. “aggressively season”. It helped me to make sure that I had the PERFECT amount of salt in my souffle. MUAH!
    **I’m pretty much a stickler for making things EXACTLY the way that they appear in the cookbook, however, I’ll probably NOT use potato starch in the future. Other than that ONE thing, this recipe was amazing. I don’t have anything against potato, but it doesn’t like me. 🙁

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.