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Gluten-Free Cheese Souffle Recipe

Gluten-Free Cheese Soufflé

Got a bunch of fresh eggs in your basket? Here's what OnSugar blogger Fresh Tart would do to make the most of them.

cheese souffle

I've been slightly obsessed with food blogger/writer/photographer Kate Sommers's adventures in raising chickens in the city of Minneapolis.  After a couple of false starts — two hens turned out to be roosters! – she's now got three hens noisily cranking out pretty, pretty brown, pink, and blue eggs.

Probably because I haven't been very secret with my fascination, Kate very kindly offered to bring fresh eggs to a blogger event we both attended Monday night.


City-fresh eggs!  I was over-the-moon.  I need a life.  I luckily had bacon jam to offer in trade so I wasn't a complete freeloader.

Learn what Fresh Tart did with the egg-cellent addition to her larder when you keep reading.

Bacon for eggs!  Right?

The first eggs I ate were poached and fried, respectively.  I didn't photograph them, or write about them; I just ate them.  Fast, happily, not for public consumption, just between me and Hermione Granger, Peggy Olson, and Nina Totenberg.  Those are the hens' names - beyond awesome.  Nina Totenberg is my favorite. I'm listening to her on NPR as I write and totally cracking up.  (Ooh, bad pun, sorry...)

They were every bit as delicious as I knew they'd be.

The next few eggs became this ridiculously simple, gluten-free souffle.  This isn't a traditional souffle - no flour, so no bechamel - but the end result is still puffy and foamy at its center, surrounded by a golden, cheesy crust.  I love that you whip it up in a blender - we're talking seriously low effort.

I added fresh thyme because fresh thyme is lovely with just about everything.  Particularly city-fresh eggs.

Cheddar Souffle (Gluten-Free)
Adapted from a recipe by Jim Tuttle of Mount Dora Historic Inn via Steamy Kitchen
Serves 4

1 Tbsp. soft butter
4 oz. grated cheddar cheese
7 large eggs
4 oz. sour cream
1/3 c. whole milk
2 tsp. minced fresh thyme leaves
generous grating of fresh nutmeg
pinch cayenne pepper
1/2 tsp. salt

Preheat oven to 350 degrees F.  Coat the bottom and sides of a small souffle dish with the softened butter.  Sprinkle the cheese in the bottom of the dish.

Add remaining ingredients to the bowl of a blender.  Blend for 30 seconds, then pour egg mixture into the souffle dish.  Bake for 55-60 minutes or until the souffle is golden brown and puffy.  (Be aware, the souffle will begin to fall about 45 seconds after taking it from the oven - all good!)

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