Broccoli Goat Cheese Souffle Recipes

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BROCCOLI & GOAT CHEESE SOUFFLE



Broccoli & Goat Cheese Souffle image

Make and share this Broccoli & Goat Cheese Souffle recipe from Food.com.

Provided by Queen Dana

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 375°F Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
  • Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
  • Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
  • eat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
  • Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.

Nutrition Facts : Calories 213, Fat 13.2, SaturatedFat 4.1, Cholesterol 150.9, Sodium 998.9, Carbohydrate 11.9, Fiber 2.2, Sugar 4.8, Protein 13

DECADENT BROCCOLI SOUFFLE



Decadent Broccoli Souffle image

I combine fresh broccoli with cheddar cheese for a stunning side dish that appeals to everyone...even kids!-Elaine Luther, Homosassa, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

3 large eggs
4 tablespoons butter, divided
2 bunches broccoli
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
2 cups shredded cheddar cheese, divided
1 teaspoon Dijon mustard
2 tablespoons dry bread crumbs

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 205 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 321mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

BROCCOLI CHEESE SOUFFLE



Broccoli Cheese Souffle image

Make and share this Broccoli Cheese Souffle recipe from Food.com.

Provided by FLFroggie

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 onion, finely chopped
4 tablespoons butter
4 tablespoons flour
1/2 cup milk
1 dash nutmeg
1 cup cheddar cheese, grated
1 cup fresh broccoli florets, finely chopped
3 egg whites, whipped into fluffy mounds

Steps:

  • Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
  • Steam broccoli florets until tender.
  • Melt butter in medium sauce pan.
  • Add flour to melted butter until smooth.
  • Slowly stir in milk.
  • Once mixture is smooth add onion, nutmeg and cheese.
  • Add broccoli to mix.
  • Whipp egg whites into soft peaks.
  • Slowly fold in cheese mixture, do not stir.
  • Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
  • Place dish in pan with water, bake for 50-60 minutes.

Nutrition Facts : Calories 195.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 43, Sodium 212.7, Carbohydrate 7.8, Fiber 0.4, Sugar 1, Protein 8.3

BROCCOLI SOUFFLE



Broccoli Souffle image

Passed down through the generations, this broccoli souffle recipe has become a holiday staple in our family. A savory taste with a crispy cheese topping makes it a sure win.

Provided by Heather

Categories     Side Dish     Vegetables     Broccoli

Time 1h10m

Yield 10

Number Of Ingredients 9

1 (14 ounce) bag frozen chopped broccoli, thawed
¼ cup margarine
¼ cup all-purpose flour
1 cup milk
3 eggs, beaten
⅔ cup mayonnaise
3 tablespoons chopped onion
salt and ground black pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
  • Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
  • Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
  • Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 6.4 g, Cholesterol 69.3 mg, Fat 20.1 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 227.2 mg, Sugar 2.2 g

BROCCOLI SOUFFLE



Broccoli Souffle image

Make and share this Broccoli Souffle recipe from Food.com.

Provided by weekend cooker

Categories     Cheese

Time 45m

Yield 1 souffle dish, 4-6 serving(s)

Number Of Ingredients 12

4 cups fresh broccoli florets
2 tablespoons water
5 tablespoons margarine, melted
2 tablespoons flour
3 eggs, beaten
1 cup small curd cottage cheese, drained
1/2 cup half-and-half cream
1 cup shredded cheddar cheese, divided
1/2 cup minced onion
1/4 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon white pepper

Steps:

  • Cut broccoli into very small florets, leaving very little stem, and place florets and water in a microwavable bowl.
  • Microwave on high for 3 minutes.
  • Remove from microwave, add margarine, sprinkle flour over broccoli and toss.
  • In a large bowl, with beaten eggs, add cottage cheese, cream, 1/2 cup of the cheese, onion, salt, seasoned salt, and white pepper and mix well together.
  • Combine broccoli and egg mixture and pour into a buttered 7x11 baking dish.
  • Sprinkle other 1/2 cup of cheese over top.
  • Bake uncovered at 350 degrees for 30-35 minutes or till center is set.

Nutrition Facts : Calories 431.6, Fat 33.3, SaturatedFat 13.3, Cholesterol 189.9, Sodium 777.7, Carbohydrate 12.8, Fiber 0.5, Sugar 2.7, Protein 21.8

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