Broccoli and Cheese Soufflé

Broccoli and Cheese Soufflé


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Want to put your French baking skills to the test? How about creating this Broccoli and Cheese Soufflé recipe that will leave you baking more soufflés? Besides the broccoli, the cheddar cheese and Monterey Jack cheese are what makes the soufflé delectable. Don’t bother going to the bakery, make your own using this Broccoli and Cheese soufflé.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 sheet of premade puff pastry
  • 1 onion, minced
  • 4 tablespoons of unsalted butter, melted
  • 4 tablespoons of all-purpose flour
  • ½ cup of milk
  • Salt and pepper to season
  • A dash of nutmeg
  • ½ cup of cheddar cheese, shredded
  • ½ cup of Monterey Jack, shredded
  • 1 cup of broccoli florets, chopped
  • 3 eggs

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Preheat the oven to 350F. Lightly butter 4 ramekin dishes.
On a flat surface, sprinkle the surface with flour and roll out the 1 sheet of premade puff pastry. Cut the puff pastry in 4 circles using a round cookie cutter. Place the round puff pastry into the dish and gently pat around the edges and all over the small dish.
Place the ramekin dishes onto baking sheet and bake the puff pastry for 8 minutes.
In a medium pot, steam the chopped broccoli until they are fork tender. Once the broccoli florets are tender, set it aside and let it cool for a couple minutes.
Using a medium mixing bowl, whisk together the eggs, flour, milk, and melted butter. Add the chopped onions, cheddar cheese, and Monterey Jack cheese and stir evenly. Add a dash of nutmeg and season the mixture with salt and pepper. Add the chopped broccoli to the mixture and mix the mixture together.
Pour the mixture into the dish and let it bake for 30 minutes or place a toothpick in the center of the soufflé and check if it comes out clean.
Serve it on a plate.

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