Ham - Spinach Souffle

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“The only way my kids would eat spinach when growing up. A cooking class teacher's recipe.”
1hr 15mins

Ingredients Nutrition

  • 8 slices of crustless commercial white bread
  • 1 cup whole milk
  • 6 tablespoons butter
  • 2 tablespoons onions, finely chopped or grated
  • 2 cups cooked drained and chopped spinach
  • 1 12 cups ham, diced or shredded
  • 6 eggs, yolks and whites separated
  • 1 dash nutmeg
  • salt and pepper (taste before cooking)
  • additional butter, enough to grease baking pan


  1. Soak bread in milk until soft and soggy--drain, but not excessively.
  2. Stir fry onion in heated butter.
  3. When onion is transparent add the saoked bread.
  4. Keep stirring over medium heat until its a pasty consistency.
  5. Add spinach and ham.
  6. Mix; withdraw from heat and let cool to lukewarm or room temperature.
  7. Incorporate the egg yolks, salt, peper, and nutmeg.
  8. Finally, beat egg whites to soft peak stage and incorporate well.
  9. Pour into a concave round baking dish that has been previoulsy greased with butter.
  10. Place over a rectangular mold with hot water on its bottom (steam method).
  11. Bake at 350° for 45 minutes approximately.

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