Three-Cheese Broccoli Soufflé
1/4 cup (1/2 stick) room-temperature butter
4 large free range eggs
1 head of broccoli, florets removed and upper parts of stem chopped
3 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 1/2 cups whole milk
pinch of salt
1 teaspoon Dijon mustard
1 cup cheddar cheese, shredded
1/4 cup parmesan cheese, grated
2 oz goat cheese, crumbled
- Divide 4 free range eggs into yolks and whites. Let sit at room temperature for at least 15-20 minutes while you prep the rest of the ingredients.
- Steam broccoli in a steamer basket over boiling water until very tender. (I prepped mine in the Instant Pot with the steam setting and a quick pressure release after 5 minutes.) Let cool, chop into fine pieces, and set aside.
- Butter 4 soufflé dishes and set aside. Preheat oven to 375 degrees.
- In a saucepan over medium heat, melt the rest of the butter until slightly bubbly. Add in flour, nutmeg, and pepper and stir well for 3-4 minutes, until mixture starts to turn a nutty brown. Whisk in milk (a quarter cup at a time) for 2-3 minutes, until thickened to a gravy consistency and smooth. Add mustard and salt and stir.
- Take mixture off of heat and add the cheeses. Stir well. Add in the egg yolks and, again, stir until smooth. Fold in broccoli.
- In a separate bowl, beat egg whites until they form stiff peaks. Slowly fold egg whites into remaining ingredients (in 3-4 batches) until no white shows. Be very gentle folding in the whites – only mix until blended.
- Gently pour mixture into prepared soufflé dishes. Bake at 375 degrees for 35-40 minutes, until tops puff up and center is set. Let cool for 5-10 minutes before serving.