Cheese Souffle
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 660 mg | (66 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 399 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 60 grams butter
- 50 grams Pastry flour
- ½ l milk
- salt
- white; freshly ground peppers
- Nutmeg
- 100 grams Quark
- 100 grams aged Gouda (grated)
- 80 grams Butter cheese (grated)
- 4 egg yolks
- 6 egg whites
- butter (for the pan)
- breadcrumbs (for the pan)
Preparation steps
1.
Melt butter in a pot and add in flour while stirring. Add milk to flour mixture while stirring, simmer for a few minutes and season with salt, pepper and nutmeg. Remove from heat.
2.
Mix quark and both cheeses with egg yolk in a bowl. Slowly add to milk and flour mixture. Butter the lower part of soufflé dishes and sprinkle with breadcrumbs.
3.
Beat egg whites until stiff and stir a quarter of it in with cheese mixture. Then gently fold remaining egg whites into mixture. Pour final cheese mixture into ramekins until 2/3 full.
4.
Bake in a preheated oven 180°C (approximately 350°F) for about 30-40 minutes until golden brown. Serve immediately in the ramekins.
