Puff Didn't
Mar. 29th, 2026 11:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cheddar Soufflé.
"This puffy soufflé is a bit like a crustless quiche in texture, and loaded with punchy, salty flavors."
1 Tbsp olive oil
5 oz arugula, coarsely chopped (arugula arugula arugula)
1/2 cup chopped green olives or oil-packed sun-dried tomatoes
salt and pepper
9 eggses
2 oz proscuitto, chopped or 1 cup diced marinated artichokes
6 scallions, sliced
5 cloves garlic, minced (Ha! I used... more.)
1 lb grated cheddar cheese
1/2 tsp nutmeg
hot sauce
Heat the oven to 350° and brush an 11x7" baking dish with oil. Add the arugula, olives, and a little pepper. Drizzle with 1 Tbsp oil and toss to combine. Bake until the arugula wilts, about 10 minutes.
Meanwhile, in a large bowl, whisk the eggses until frothy. (No, more than that. Keep going.) Whisk in the proscuitto, scallions, garlic, cheddar, nutmeg, 1/4 tsp pepper, and a couple dashes hot sauce. Pour the mixture into the baking dish and gently stir to combine it with the arugula. Smooth the surface with a spatula.
Bake 40-45 minutes, until the top is golden brown and puffed, and the eggses are set. Transfer to a wire rack and let cool slightly before cutting into squares and serving.
What worked: It was okay. It made most of a week's lunch leftovers for the two of us.
What didn't: A bit too salty for my current taste buds. I should have used sun-dried tomatoes instead of the olives, and the artichokes (I used both artichokes and diced pancetta).
More importantly, I should have used a beater instead of whisking until my arm was tired. The dish did not puff up because I did not incorporate enough air, and so it was basically a crustless quiche rather than a soufflé.
Will I make it again? Maybe, but it's not one of the dishes we really like from this cookbook.
"This puffy soufflé is a bit like a crustless quiche in texture, and loaded with punchy, salty flavors."
1 Tbsp olive oil
5 oz arugula, coarsely chopped (arugula arugula arugula)
1/2 cup chopped green olives or oil-packed sun-dried tomatoes
salt and pepper
9 eggses
2 oz proscuitto, chopped or 1 cup diced marinated artichokes
6 scallions, sliced
5 cloves garlic, minced (Ha! I used... more.)
1 lb grated cheddar cheese
1/2 tsp nutmeg
hot sauce
Heat the oven to 350° and brush an 11x7" baking dish with oil. Add the arugula, olives, and a little pepper. Drizzle with 1 Tbsp oil and toss to combine. Bake until the arugula wilts, about 10 minutes.
Meanwhile, in a large bowl, whisk the eggses until frothy. (No, more than that. Keep going.) Whisk in the proscuitto, scallions, garlic, cheddar, nutmeg, 1/4 tsp pepper, and a couple dashes hot sauce. Pour the mixture into the baking dish and gently stir to combine it with the arugula. Smooth the surface with a spatula.
Bake 40-45 minutes, until the top is golden brown and puffed, and the eggses are set. Transfer to a wire rack and let cool slightly before cutting into squares and serving.
What worked: It was okay. It made most of a week's lunch leftovers for the two of us.
What didn't: A bit too salty for my current taste buds. I should have used sun-dried tomatoes instead of the olives, and the artichokes (I used both artichokes and diced pancetta).
More importantly, I should have used a beater instead of whisking until my arm was tired. The dish did not puff up because I did not incorporate enough air, and so it was basically a crustless quiche rather than a soufflé.
Will I make it again? Maybe, but it's not one of the dishes we really like from this cookbook.
