Easy Cheese Souffle

  • 1-2 tablespoons melted butter
  • 2 tablespoons dry bread crumbs
  • 5 eggs, room temperature
  • 1 cup Appel Farms Quark
  • 4 ounces Appel Farms Gouda
  • 4 ounces Appel Farms Maasdammer
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • Dash of hot pepper sauce, optional
  • ½ teaspoon cream of tartar
  1. Preheat the oven to 350°.
  2. Generously brush the inside of three 8 ounce ramekins with melted butter.  Add the breadcrumbs and rotate the ramekins around to completely coat the bottom and sides.
  3. Separate the eggs into two bowls.  Add the Quark, Gouda, Maasdammer, flour, mustard, and hot sauce to the egg yolks.  Mix well.
  4. Sprinkle the cream of tartar over the egg whites.  Beat the egg whites until soft peaks form.  Peaks should hold their shape but not be stiff or dry.
  5. Using 1/3 of the egg whites at a time, gently fold the whites into the yolk mixture.
  6. Fill the ramekins with the mixture to between ¾ and ½ inch below the top.
  7. Place the ramekins on a cookie sheet and bake in the preheated oven for 30-40 minutes or until the tops are brown.  Serve immediately.

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