Asparagus and Cheese Souffle

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Brown Baggin' It

Rated: 5 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 25 min

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Ingredients

1 tablespoon vegetable oil
1/4 cup diced red onion
1 medium yellow squash, cut into1/4-inch-thick half-moon slices
1 pound thin asparagus, bottoms trimmed, cut into 1-inch pieces
1/2 cup roasted red pepper strips
2 tablespoons thinly sliced scallion greens
6 eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch freshly ground nutmeg
1 cup shredded Swiss cheese
1/2 cup grated Parmesan
Vegetable oil spray, as needed
Equipment: 9 by 5-inch loaf pan and parchment paper

Directions

Preheat the oven to 400 degrees F.

Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.

In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.

Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.

Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.

Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.

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Comments & Reviews

recipe Asparagus and Cheese Souffle
LEC Redwood city, CA 03-16-2009
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Dish needs to be renamed...
Rated: 5 stars out of 5

This recipe was VERY tasty, and not too difficult to prepare. However, it is NOT a traditional souffle and in my opinion... should be renamed. The eggs are not separated, and the whites are not whipped, so it doesn't rise like a typical souffle. I found it to be more of a quiche in a loaf pan. Read more
recipe Asparagus and Cheese Souffle
JAMIE Santa Monica, CA 04-07-2006
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Worth the Wait
Rated: 5 stars out of 5

This dish was delicious and very pretty to serve. I wasn't expecting it to take so long to make, in part my doing because I... insisted on roasting the red bell pepper myself, but the end result was worth the wait. I'll have to plan ahead next time!Read more
recipe Asparagus and Cheese Souffle
DEBORAH Portland, OR 10-21-2005
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This receipe is terrific!
Rated: 5 stars out of 5

This receipe was exceptionally tasty. I also added a small amount of ham and 3 slices of bacon crumbled when served for... dinner. Bravo for another wonderful receipe!!!Read more
recipe Asparagus and Cheese Souffle
Joe Englishtown, NJ 07-04-2005
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Super Souffle
Rated: 5 stars out of 5

It works! Tasty, different.
recipe Asparagus and Cheese Souffle
Sylvia Northridge, CA 06-26-2005
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Fantastic! Easy to Pack and Take!
Rated: 5 stars out of 5

Easy to prepare. I had a conference to attend for a week that served a breakfast. You know the kind..muffins, bagles, donuts,... etc. I heated this in my micro, packed it, took it to the conference and ate breakfast without being tempted by high carb choices.Read more
recipe Asparagus and Cheese Souffle
Anonymous 06-11-2005
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The best low carb souffle
Rated: 5 stars out of 5

Excellent, great flavor, and easy to make...I love the low carb and lovin it show...Thanks George