Broccoli soufflé

Serves: 6
Preparation: 15 minutes
Cooking: 30 minutes
Total time: 45 minutes


250 gr of broccoli

80 gr of grated cheese (preferably mental or gruyere)

50 gr unsalted butter

30 gr corn flour

2 eggs

3 eggs white

25 Cl of milk

1 small teaspoon of grounded nutmeg

Sea salt and cracked pepper


Preheat the oven 200 degrees.

Wash the broccoli and steam it for 10 minutes.

In the meantime melt butter in a saucepan on medium heat, add the flour and mix.

Add the milk bit by bit to the butter paste till completely absorbed. Cook till thickened.

Add the mashed broccoli, the 2 eggs and cheese plus nutmeg, salt and pepper.

Whip the white till picks form and fold them in the mixture.

Pour in 6 individual buttered ramequin and cook for 15 minutes (or less depending on your oven)


Serve cold or lukewarm. Great as an entree or a light meal served with salad. You can vary the cheese and use blue cheese or goat cheese instead!

You can freeze it, preserve it or just keep in the fridge and enjoy it!

Nutritional Information

1 serving: 1 mini soufflé

Calories: 300 Kcal

Fat: 17 gr

Protein: 16 gr

Carbohydrates: 21 gr

A hearty meal rich in vitamin and fibre.

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