Herb and cheese soufflé

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serves two

  • 2 soufflé dishes of 4 dl capacity
  • butter for base of the dishes
  • 250 g of quark
  • 3 egg yolks
  • ¼ tsp of salt
  • pepper from a mill
  • nutmeg
  • 4 tbs of chopped herbs, e.g thyme, parsley and chives
  • 4 tbs of fine maize semolina
  • 125 g of grated Gruyère AOP
  • 3 egg whites with a pinch of salt, beaten firm

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  1. 1 Butter the base of the dishes
  2. 2 Mix together all the ingredients, including the Gruyère. Carefully mix in the beaten egg whites in 2 portions. Spread the mixture into the dishes. Bake for 30-35 mins. in the middle of the oven, preheated to 180°C. Do not open the oven during the baking. Serve immediately.

Cheese in this recipe