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Cheese Souffle Recipe - Vegetarian main course

Updated on May 25, 2013
5 stars from 3 ratings of Cheese souffle

Cheese souffle is a tasty protein-rich dish, which can be served as a main course or as a starter, and is also suitable for vegetarians. Souffles are sometimes considered difficult to make, but this recipe is relatively simple and, as long as you follow the rules, is fairly failsafe!

Cheese souffle served with minted baby new potatoes and buttered carrots
Cheese souffle served with minted baby new potatoes and buttered carrots | Source

Cook Time

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: Serves two as a main course, or four a a starter


  • Four eggs
  • 10 fluid oz (0.3 litre) milk
  • 2 oz (60 g) butter
  • 1.5 oz (100 g) flour
  • 3 oz tasty hard cheese, eg mature cheddar, emmental or gruyere


  1. The first step is to make a thick bechamel sauce. Melt the butter in a saucepan, remove from heat and stir in the flour. Add the milk a little at a time mixing thoroughly with each bit, to ensure there are no lumps of flour. Add salt and pepper, and return to the heat. Keep stirring until the mixture starts to thicken, then remove from the heat and stir in the cheese. Put this sauce to one side while you prepare the eggs.
  2. Cracking the eggs carefully so as not to break the yolk, separate the whites from the yolks. You can use an egg separating tool, or crack the egg and use the shell to contain the yolk while you pour off the white. Add the yolks to the cheese sauce mixture in the pan, and pour the whites into a large mixing bowl.
  3. Whisk the egg whites until they are fluffy and stiff, this can be done with a handheld egg whisk, but an electric whisk will make much lighter work of it. Perfectly beaten egg whites should stand in peaks when lifted with a spoon, and should not fall out of the bowl when you turn it upside down - it might not be advisable to put this to the test, though!
  4. Gently fold the beaten egg whites into the cheese sauce mixture with a large spoon, until it is evenly mixed. Pour the mixture into a buttered souffle dish, and bake at 180 degrees C for 35-40 minutes in the middle of the oven. If you don't have a dedicated souffle dish any deep sided oven-proof dish will do.
  5. Notes: The souffle will rise above the top of the dish while cooking, so make sure there is space above it in the oven. Also try not to open the oven while it is cooking to see how it's doing. Souffles do not like draughts or sudden changes of temperature, which will cause them to sink dramatically. It should be set firm and be lightly browned on top when cooked. You can test that it is cooked through by inserting a sharp knife or skewer, to see if it is clean when you pull it out, much like you would with a cake. However, you should be prepared to see it deflate if you do this. If the center is at all runny, put it back in the oven for a further 5-10 minutes.

Serving suggestions

The picture above shows cheese souffle served with fresh vegetables - minted baby new potatoes and buttered carrots, which is a delicious combination. It is equally good served with roast potatoes and green vegetables or with some fresh tomato and green leaf salad.

If serving as a starter it can be cooked in smaller individual dishes, reducing the cooking time to around 25 minutes.

This recipe was adapted from an earlier hub of mine - please click on the link below for more egg recipes, and for a larger version of this souffle!


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    • Imogen French profile imageAUTHOR

      Imogen French 

      5 years ago from Southwest England

      many thanks msdora, zeromass, ceres schwarz and chitangadasharan, I think you'll find it's not that difficult to make, it just requires a little time and care, hope you enjoy it :)

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      5 years ago from New Delhi, India

      Looks interesting and tempting! I am going to try this. Thanks for sharing!

    • Ceres Schwarz profile image

      Ceres Schwarz 

      5 years ago

      Wow this recipe looks really good. And the image you have of the cheese souffle makes it look very delicious. Now I also want to try some. It doesn't seem all that hard to make.

    • MsDora profile image

      Dora Weithers 

      5 years ago from The Caribbean

      Thanks for this recipe. It surely covers the protein requirements in a meatless diet.

    • zeromass profile image

      Christopher Blackwell 

      5 years ago from USA

      Looks delicious! 5 stars from me!

    • Imogen French profile imageAUTHOR

      Imogen French 

      5 years ago from Southwest England

      Why thank you vocalcoach - I do think it is heavenly! Hope you get to try it :)

    • vocalcoach profile image

      Audrey Hunt 

      5 years ago from Idyllwild Ca.

      Sharing this marvelous recipe and voted up. Sounds heavenly!

    • Imogen French profile imageAUTHOR

      Imogen French 

      5 years ago from Southwest England

      thanks ms lizzy, hope you enjoy it!

    • DzyMsLizzy profile image

      Liz Elias 

      5 years ago from Oakley, CA

      Sounds delicious--bookmarking and shared as well as voted up useful and interesting!

      Can't wait to try it; I'm always on the lookout for new vegetarian dishes.


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