Vegetable, Herb and Cheese Souffle

Fines herbes is a classic combination of delicate and subtle herbs commonly used in French cooking. We love this herby combo paired with a super light and airy cheese souffle. Use just chives if you can't locate all the herbs-their flavor is incredible. And if you have it on hand, add in a little freshly grated nutmeg with the cheese and whole eggs.
  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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3 tablespoons unsalted butter, plus more for buttering ramekins

1/4 cup all-purpose flour

1 teaspoon kosher salt

1 1/2 cups shredded fontina

1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives

1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives 

2 large eggs plus 1 large egg white


  1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
  2. Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes and whole eggs. Transfer to a medium bowl and stir until slightly cool.
  3. Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.
  4. Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.
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