Ham and Broccoli Soufflé


Soufflé is a French word that literally means “puffed up” or “filled with air,” but for many Americans, it carries with it the connotation of being difficult to prepare. That’s certainly what I thought until I learned how easy it is to make soufflés at home.

It’s merely a matter of having all the ingredients ready and at hand, but then that is true for nearly all recipes. So nothing new there. I’ve chosen a broccoli/ham souffle and it was delicious! Here the recipe

Ham & Broccoli Soufflé

10 Servings
Prep: 20 min.
Bake: 35 min. + standing


  • 1 cup chopped ham, fine
  • 3 eggs
  • 4 tablespoons butter, divided
  • 2 bunches broccoli
  • 2 tablespoons All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups 2% milk
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 teaspoon Dijon mustard
  • 2 tablespoons dry bread crumbs


  1. Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside.
  2. Cut broccoli into florets; peel and chop stems.
  3. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water.
  4. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
    In a large saucepan, melt remaining butter.
  5. Stir in the flour, salt and pepper until smooth.
  6. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese, 1 cup chopped ham, fine and mustard; stir until cheese is melted.
  7. Remove from the heat.
  8. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly.
  9. Stir in broccoli.Allow to cool slightly.
    In a large bowl, beat egg whites until stiff peaks form.
  10. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined.
  11. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs.
    Bake at 350° for 35-40 minutes or until the top is puffed and center appears set.
  12. Let stand for 15 minutes before serving. Yield: 10 servings.
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