Cheese soufflé

Cheese soufflé: airy, risen and golden, it impresses at the table although it rests on a simple béchamel and whisked egg whites. A light classic, to be taken out of the oven and served straight away.

Preparation: 20 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 313 kcal · 17 g protein · 12 g carbohydrate · 22 g fat

Ingredients

• 400 ml milk
• 40 g butter
• 40 g flour
• 4 eggs
• 100 g grated Gruyère
• 1 pinch of nutmeg

Method

1. Make a thick béchamel, then add the cheese and nutmeg.
2. Off the heat, stir in the egg yolks.
3. Whisk the egg whites to stiff peaks and fold them in gently.
4. Pour into a buttered dish and bake for 30 minutes at 180 °C without opening the oven.

Nutritional highlights

The soufflé gets its lightness from the whisked egg whites that make it rise, with no extra fat. The eggs and cheese provide protein and calcium. Served with a salad, it is a complete vegetarian dinner, surprisingly light for its size.

Variations and substitutions

• With spinach.
• With Comté or blue cheese.
• With mushrooms.
• As individual soufflés.

Storage and making ahead

Serve immediately: a soufflé sinks within minutes. It does not keep.

💡 Good to know

Never open the oven during cooking and serve as soon as it comes out: the soufflé sinks quickly, so it is a race between the oven and the table.

Read more

Discover more vegetarian recipes · high-protein recipes.

The ingredients in this recipe: milk · butter · flour · eggs · Gruyère.

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