1. Prepare the dough:
Quickly knead flour, butter, egg, salt, and water into a smooth dough.
Wrap in plastic wrap and chill for 30 minutes.
Then roll out on a floured surface, place in the greased quiche dish, and press the edges down.
Prick with a fork, weigh down with parchment paper and pulses.
Blind bake at 180°C (160°C fan oven) for about 10–12 minutes, then remove the paper and pulses and pre-bake for another 5 minutes.
2. Soufflé filling:
Melt the butter in a saucepan, stir in the flour, and sauté for 1–2 minutes (a light roux).
Gradually stir in the warm milk, stir until smooth, and bring to a boil briefly.
Remove from the heat, stir in the egg yolks and cheese. Season with salt, pepper, and nutmeg.
Beat the egg whites with a pinch of salt until stiff and carefully fold into the cheese mixture to keep it light and airy.
3. Bake:
Pour the cheese mixture into the pre-baked dish and top with herbs or onions, if desired.
Bake in a preheated oven at 180°C for about 30–35 minutes, until the surface is golden yellow and the soufflé has risen slightly.
🥗 Serve with:
A fresh leaf salad with vinaigrette
Pear slices with walnuts
A dry white wine or sparkling apple juice
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