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.

Cheddar-Chive Souffle
Servings: 8 Prep 20 mins Cook 5 mins Bake 30 mins to 35 mins 400 degrees F/375 degrees F


  • 3 tablespoons plus 1/3 cup grated Parmesan cheese
  • 1 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 cup snipped fresh chives
  • 5 eggs, separated into yolks and whites
  • 1/4 teaspoon cream of tartar

Make It

1. Heat oven to 400 degrees F. Coat 10-cup souffle dish with cooking spray. Coat with the 3 tablespoons Parmesan.

2. 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. 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. 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. 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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 206, Fat, total (g): 14, chol. (mg): 166, sat. fat (g): 8, carb. (g): 6, fiber (g): , pro. (g): 14, sodium (mg): 483, Percent Daily Values are based on a 2,000 calorie diet.