Vegetable soufflé with Gruyère AOP and Emmentaler AOP cheese

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serves four

  • 1 gratin dish of 31 cm length. Butter for the dish
  • 500 g of vegetables, according to taste, e.g. broccoli, cauliflower, baby carrots, beans, courgettes. Salt and pepper.
  • 50 g of butter
  • 70 g of flour
  • 5 dl of milk
  • 100 g of grated, spicy Gruyère AOP
  • 100 g of grated, spicy Emmentaler AOP
  • salt, pepper, nutmeg
  • 1 seeded, red chili pepper
  • 1 finely chopped spring onion
  • 6 egg yolks
  • 6 egg whites, firmly beaten

Recipe source

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  1. 1 Cut the vegetables into manageable pieces. Season with salt and pepper; cook until al dente and spread out in the buttered gratin dish.
  2. 2 Melt the butter in a pan, add flour and warm for 1 minute without browning.
  3. 3 Stir in the milk with a whisk, bring to the boil, and simmer for two minutes on a low heat.
  4. 4 Stir in the Gruyère and Emmentaler and season with salt, pepper and nutmeg.
  5. 5 Dice 3/4 of the chili peppers. Cut the remaining peppers into thin strips and put to one side with some spring onions for the garnish.
  6. 6 Mix together the diced chili peppers, spring onions and egg yolks.
  7. 7 Stir the egg whites into the cheese mix and spread on the vegetables. Garnish with the chili pepper strips and the remaining spring onions.
  8. 8 Bake for approx. 30 mins. in the oven, preheated to 200° C.