Savoury Cheese Souffle

20 minutes
10 minutes
Recipe developed for BC Egg by

A soufflé can be an intimidating dish, but if you take your time you’ll find it’s easier than you think!
This recipe was test-driven for BC Egg by Chef Dez, and updated to include his tips. Watch as he shares his secrets to a perfectly fluffy soufflé!


  • 3 tbsp (30 mL) butter, divided
  • 1/4 cup (60 mL) parmesan cheese
  • 2 tbsp (30 mL) all-purpose flour
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 tsp (2.5 mL) salt
  • Pinch pepper
  • 3/4 cup (175 mL) milk (1%)
  • 4 large eggs, yolks separated from whites
  • 1 cup (250 mL) grated Swiss cheese
  • 2 tbsp (30 mL) chopped green onions
  • 2 egg whites
  • 3/4 tsp (3.75 ml) sugar
  • 1/4 tsp (1.25 mL) cream of tartar


  1. Preheat oven to 375° F (190° C).  Prepare four 1-cup sized (250ml) oven safe ramekins by buttering them with 1 tablespoon of the butter and then dusting them thoroughly with the finely grated parmesan.
  2. Melt 2 tablespoons of butter in medium saucepan over medium heat. Stir in the flour and cook for 2 minutes to remove the starchy taste of the flour, stirring constantly.
  3. Stir in the mustard, salt, and pepper. Slowly whisk in the milk to ensure no lumps, until fully combined. Cook until the mixture just starts to boil and to thicken a bit, stirring occasionally. Remove from the heat by transferring this sauce mixture to a large bowl.
  4. In another bowl, beat the 4 egg yolks and slowly add in 1/4 of the sauce mixture to the egg yolks, mixing thoroughly. Gradually add this yolk mixture to the remaining sauce, whisking everything thoroughly. Stir in the Swiss cheese and green onions.
  5. Whisk 6 egg whites with the sugar and cream of tartar until stiff peaks form. Fold about 1/3 of the egg whites into the cheese mixture. Gently fold in the remaining egg whites until thoroughly incorporated.
  6. Pour the soufflé mixture equally into the prepared ramekins. Once filled, tap them on the counter a few times to knock out any big air bubbles.
  7. Place the filled ramekins on a baking sheet and bake in the oven for approximately 17 to 20 minutes puffed up, cracked on top, and lightly browned. Do NOT open the oven during baking, or your soufflé might deflate! Serve immediately.

Note that your finished soufflé will deflate a bit as it cools. Don’t worry, this is normal!


Baking Dish: You can also prepare this dish in one 4-cup casserole dish, instead of 4 smaller ramekins.   Just adjust the baking time to 20-25 minutes.

Try these great soufflé variations :

Crab Soufflé: Omit the Swiss cheese and green onions. Instead, stir 1 drained can (6 oz/170 g) crab meat, 1/2 tsp (2 mL) dried thyme, 1/2 tsp (2 mL) curry powder, and 1/4 tsp (1 mL) garlic salt into sauce mixture.

Vegetable Soufflé: Omit the Swiss cheese and green onions. Instead, stir 1 cup (250 mL) cooked shredded carrot, 1/2 cup (125 mL) grated Cheddar cheese, and 1/4 tsp (1 mL) dried dillweed into sauce mixture.

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