Ham Broccoli and Cheese Souffle
Elevate your brunch spread or weeknight dinner with this Ham Broccoli and Cheese Soufflé—a light, airy, and savory dish that’s as impressive as it is delicious. This recipe combines tender steamed broccoli, smoky diced ham, and sharp cheddar cheese, all folded into a velvety béchamel sauce for a rich yet balanced flavor profile. Fluffy beaten egg whites give the soufflé its signature rise and delicate texture, while a sprinkle of grated Parmesan adds a golden, cheesy crust. With a perfectly puffed top and creamy interior, this soufflé is a show-stopping centerpiece that’s surprisingly easy to make. Perfect for sharing, it bakes up in just 30 minutes and serves four, making it an elegant yet approachable option for family meals or entertaining guests.
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Recipe Information
Ingredients
- 1 cup Broccoli florets
- 1 cup Cooked ham, diced
- 1 cup Shredded cheddar cheese
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Whole milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg
- 4 large Eggs, separated
- 0.25 teaspoon Cream of tartar
- 2 tablespoons Grated Parmesan cheese (for dusting the dish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart soufflé dish or similar baking dish with unsalted butter, then dust the inside with grated Parmesan cheese to coat evenly. Set aside.
Steam the broccoli florets until just tender, about 4-5 minutes. Drain and chop them into small pieces. Set aside.
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk, whisking continuously to avoid lumps. Cook the mixture for 3-4 minutes, or until it thickens into a smooth béchamel sauce.
Remove the saucepan from heat and stir in the salt, ground black pepper, and nutmeg. Let the mixture cool for a few minutes before whisking in the egg yolks one at a time.
Fold in the chopped broccoli, diced ham, and shredded cheddar cheese into the béchamel sauce. Set this mixture aside.
In a clean mixing bowl, beat the egg whites and cream of tartar with a hand or stand mixer until stiff peaks form.
Gently fold 1/3 of the stiff egg whites into the béchamel mixture to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate the mixture.
Pour the mixture into the prepared soufflé dish, smoothing the top with a spatula. Place the dish on a baking tray to catch any spills.
Bake in the preheated oven for 25-30 minutes, or until the soufflé has risen and the top is golden brown. Avoid opening the oven during this time as heat loss can cause the soufflé to collapse.
Serve immediately while the soufflé is still puffed and warm. Enjoy!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 5404 mg | 235% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 17.5 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1296 mg | 100% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
