Cheddar-Chive Souffle

Cheddar-Chive Souffle
A towering cheese souffle makes an impressive meatless main dish. For the highest, puffiest souffle, be sure to use a clean bowl and beaters for the egg whites and fold gently when combining the yolk and white mixture to retain as much air as possible in the beaten whites.
Makes 8
Prep 20 m
Cook 5 m
Bake 30 - 35 m
Bake 400 degrees F/375 degrees F



  1. 1 of 5 Heat oven to 400 degrees F. Coat 10-cup souffle dish with cooking spray. Coat with the 3 tablespoons Parmesan.
  2. 2 of 5 Whisk milk and flour in saucepan. Bring to simmering over medium-high heat, whisking occasionally, until thickened, about 5 minutes. Remove from heat. Whisk in remaining 1/3 cup Parmesan, cheddar, mustard, salt and chives.
  3. 3 of 5 Whisk small amount of milk mixture into yolks in bowl. Whisk in almost half of milk mixture; whisk yolk mixture into milk mixture in saucepan. Pour into large bowl.
  4. 4 of 5 In clean bowl, beat whites and cream of tartar on medium until foamy. Increase to high; beat until stiff peaks. Fold half of whites into yolk mixture; fold in remaining whites. Scrape into prepared dish; smooth top. To make top hat on souffle, hold spoon upright and with back side of tip, make circle around mixture, 1 inch from edge of pan.
  5. 5 of 5 Place souffle in 400 degrees F oven; reduce temperature to 375 degrees F. Bake in 375 degrees F oven 30 to 35 minutes, until lightly golden, puffy and lightly set in center. Serve immediately.
Nutrition Information for Cheddar-Chive Souffle
Servings Per Recipe: 8
Per Serving: 6 g carb., 14 g Fat, total, 166 mg chol., 8 g sat. fat, 483 mg sodium, 206 kcal cal., 14 g pro., 0 g fiber