Brie Souffle Recipes

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BRIE AND CHEDDAR SOUFFLE'



Brie and Cheddar Souffle' image

We really enjoyed this dish for our Christmas brunch, but it would be fabulous at any time of the year. I am not sure where I got this recipe, but I suspect it is one of Lucy Waverman's. This is the preamble to the recipe, "...my most requested brunch recipe. Challah, brioche, of even plain white bread will work well if the bread is thinly sliced. You can also add layers of cooked vegetables such as asparagus, spinach or mushrooms". I prepared half the recipe the day before Christmas to serve 4 people, and it was so easy to bake it off as we opened presents. Cooking time does not include the passive time when made ahead.

Provided by Sweet Baboo

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

10 -12 slices bread, thin slices, crusts removed
1 lb brie cheese, rind removed and cubed
4 cups of shredded cheddar cheese
12 eggs
3 cups milk or 3 cups light cream
1 cup of finely chopped green onion
1/4 cup chopped fresh parsley
2 tablespoons Dijon mustard
2 teaspoons paprika
1 teaspoon hot red pepper flakes
salt & freshly ground black pepper

Steps:

  • Line the bottom of a large buttered baking dish with a single layer of bread. Sprinkle half the Brie and Cheddar over the bread. Cover the cheese with a second layer of bread and sprinkle with remaining cheese.
  • Whisk together eggs, milk, green onions, parsley, mustard, paprika and hot pepper flakes. Season well with salt and pepper. Pour over bread layer. Refrigerate for at least 4 hours or overnight. Remove dish one hour before baking to bring it to room temperature.
  • Preheat oven to 350°F
  • Bake for 45 to 60 minutes, or until puffy and golden. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 542.4, Fat 37.2, SaturatedFat 21.2, Cholesterol 356.9, Sodium 892.4, Carbohydrate 18.6, Fiber 1.2, Sugar 2.4, Protein 32.9

CHEESE SOUFFLE



Cheese Souffle image

Seriously, whip up one of these bad boys the next time you have friends over and prepare thyself for some serious oohs and ahhs. You can play around with different types of cheeses, like Jarlsberg, Swiss and Cheddar.

Provided by Katie Workman

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, at room temperature
4 tablespoons finely grated Parmesan
3 tablespoons all-purpose flour
Pinch cayenne pepper
1 cup whole milk, heated
1 cup lightly packed coarsely grated Gruyere cheese
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large egg yolks plus 5 large egg whites
Pinch cream of tartar

Steps:

  • Position an oven rack in the lower third of the oven, making sure the rack above it is high enough to allow the souffle to rise a few inches above the top of a 1 1/2-quart souffle dish; preheat the oven to 375 degrees F. Using 1 tablespoon of the butter, grease the souffle dish. Place 2 tablespoons of the Parmesan in the dish and shake the dish so that the cheese coats the bottom and sides.
  • In a large saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook, whisking continuously, until the mixtures gets a bit foamy, about 2 minutes. Whisk in the cayenne, remove the pan from the heat, whisk in the hot milk, then return the pan to the heat and simmer, whisking all the while. Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes.
  • Remove the pan from the heat and whisk in the mustard, salt and pepper. Whisk in the egg yolks 1 at a time, whisking quickly until they are completely incorporated.
  • In a large metal bowl, use a large whisk or an electric mixer to beat the egg whites until they start to become foamy, then add the cream of tartar and continue beating until the whites form stiff peaks with a little droop at the very tip. Transfer about one-quarter of the egg whites to the yolk mixture, stir until just blended, then dump half of the rest of the whites into the yolk mixture and use a flexible spatula to gently fold them in. Repeat with the rest of the whites, folding just until barely blended with a few streaks of white remaining.
  • Turn the mixture into the prepared souffle dish, smooth the top and run your thumb around the inside rim to remove any bits of Parmesan and also to allow the souffle to rise to its fullest height. Bake until the top has risen about 2 inches above the rim and barely jiggles a bit when you lightly shake the dish, 25 to 30 minutes.
  • Serve immediately. Use a large spoon and make sure every serving includes some of the crusty outside and top and the creamier interior.

SOUFFLE OMELET WITH BRIE MUSHROOMS AND ONIONS



Souffle Omelet With Brie Mushrooms and Onions image

This is a puffy omelet with creamy brie cheese. Nice for a brunch!The picture I have here is made with half the ingredients.

Provided by Rita1652

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 large eggs, separated
1 pinch salt and pepper
2 teaspoons fresh parsley, chopped
4 tablespoons cream
1 tablespoon butter
4 tablespoons brie cheese, roughly chopped
1/4 cup sauteed mushroom
1/4 cup sauteed onion

Steps:

  • Beat egg yolks until thick and light in color.
  • Add cream, salt, pepper, and parsley.
  • Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
  • Pour into a hot buttered cast iron pan.
  • Cook slowly until omelet puffs up and is firm on the bottom.
  • Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
  • Fold omelet in half and serve.

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