I got a recipe out of a newspaper recently for a Goat Cheese Soufflé adapted from "The Provence Cookbook" by Patricia Wells
Here it is:
5 large eggs
8 ounces of mixed soft cheeses, especially goat cheeses, at room temperature.
1/4 cup chopped fresh herbs, such as parsley, chervil, marjoram, thyme and/or chives
1/4 cup chopped ham (optional)
Grease soufflé dish with butter. Heat oven to 425 degrees.
Mix in food processor, or mixer, the eggs, cheeses, herbs and salt and pepper. Pour into dish. Bake for 30-40 minutes, until golden on top. Allow to cool 5 minutes and serve.
MY QUESTION: What size soufflé dish? (I have a few, and some ramekins too boot.)
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