Quick and simple recipe for hearty Cheese Souffle

Butter for greasing
10 thin slices white sandwich bread, crusts removed
a pinch or two of cayenne pepper
400g grated gruyere
4 large eggs
3 cups whole milk
2 teaspoons Worcestershire sauce or to taste
seasalt and ground pepper

How to
Grease a 26cm round souffle or gratin dish

Cut the bread slices in half. Line the base of the dish with bread, arranging the slices to fit together. Lightly season with the cayenne pepper and cover with a third of the cheese. Repeat the layers twice. Beat the eggs, milk and Worcestershire sauce together, lightly season with salt and pepper to taste. then pour over the bread and cheese. Cover with cling wrap and refrigerate for at least 2 hours.

Preheat the oven to 160c. Bring the souffle to room temperature, then uncover, place in the centre of the oven and cook for 1 hour or until golden and puffed. Serve immediately with green salad

Recipe provided by Not Quite Nigella food blog. Licensed under a CC non-commercial license.

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