Broccoli Cheese Souffle

Broccoli Cheese Souffle


(0 votes) 0 0

This soufflé is a stunning dish that tastes as great as it looks! Soufflés may seem like an impossibly difficult dish, but this recipe makes it easy to master this culinary classic.

Shared by

Time needed

45 min preparation + 40 min cooking

Serving Size / Yield

10 servings


  • 3 large eggs
  • 4 T. butter, divided
  • 2 bunches broccoli
  • 2 T. all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 ½ C. 2% milk
  • 2 C. shredded cheddar cheese, divided
  • 1 tsp. Dijon mustard
  • 2 T. dry bread crumbs

Our Readers Also Loved


Separate eggs and let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. soufflé dish with 1 T. butter and set aside. Cut broccoli into florets, then peel and chop stems. Place broccoli in a steamer basket and place in a Dutch oven over 1 in. of water. Bring to a boil. Cover and steam for 4 to 6 minutes or until crisp-tender. In a large saucepan, melt remaining butter. Stir in the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes until thickened. Add 1 ½ C. cheese and mustard. Stir until cheese is melted. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly. In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs. Bake at 350° for 35 to 40 minutes or until the top is puffed and center appears set. Let stand before serving.

Around The Web