Vegetable Soufflés with Endive

Peel the potatoes and cook in boiling salted water for about 30 minutes, until fork-tender. Peel the carrots and dice finely. Rinse the broccoli and cut into florets. Add the carrots and broccoli to the potatoes for the last 4 minutes. Drain. Press the potatoes through a potato ricer, let the steam evaporate and the potatoes cool slightly.

Blanch the tomatoes peel, quarter, core and dice.

Preheat the oven to 180°C (approximately 350°F). Grease 4 ramekins (about 12 cm) (approximately 5 inches).

Peel the shallot, chop finely and sauté in hot butter until translucent. Let cool slightly. Drain the quark and place in a mixing bowl. Separate the eggs. Stir the quark, egg yolks, 1/2 of the grated cheese, the tarragon and shallots into the potatoes. Fold in the broccoli, carrots and tomatoes. Whip the egg whites until stiff then fold in. Season with salt, pepper and nutmeg.

Divide the mixture between the ramekins and sprinkle with the remaining cheese. Dot with butter and bake until golden brown, about 30 minutes.

Rinse the endive, trim and separate the leaves. Reserve the white leaves for garnish and cut the remaining leaves into fine strips. Rinse the leeks and blanch in boiling salted water for about 3 minutes. Pat dry.

Remove the soufflés from the oven, let cool slightly and carefully remove from the molds.