Fine Cooking

Servings: 6

You won’t see the cream cheese in this simple soufflé, but you’ll certainly taste its rich flavor.

Ingredients

Unsalted butter, softened, for the baking dish
5 slices bacon, thinly sliced crosswise
2 cups thinly sliced leeks (light-green and white parts only, from about 2 medium leeks)
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
1/2 cup whole milk
5 oz. cream cheese, cubed
1/2 cup grated Asiago cheese
5 large eggs, separated, plus 1 large white
1/2 tsp. cream of tartar

Calories (kcal) : 250
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 9
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 6
Cholesterol (mg): 200
Sodium (mg): 370
Carbohydrates (g): 7
Fiber (g): 1
Protein (g): 13

Preparation

Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8×8-inch baking dish.

In a 12-inch nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. With a slotted spoon, transfer the bacon to a large bowl. Add the leeks to the skillet, reduce the heat to medium low, cover, and cook, stirring occasionally, until softened, about 4 minutes. Add the leeks to the bacon and stir in the thyme and 1/4 tsp. each salt and pepper.

Gently warm the milk in the skillet over medium-low heat. Stir in the cream cheese and Asiago and whisk until melted and combined. Add the milk mixture to the leeks and bacon and stir to combine and cool slightly. Gently mix in the egg yolks; set aside.

In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer on high speed to medium-stiff peaks. With a large spatula, gently fold the egg whites into the leek and bacon mixture.

Pour the mixture into the prepared dish and bake until puffed and golden-brown on top, 22 to 24 minutes. Serve immediately—the soufflé will deflate as it cools.

Serve this with a green salad for brunch.

(6 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Bacon
IN THIS RECIPE
Leeks
IN THIS RECIPE
Thyme
FEATURED
Chinese Black Rice

Reviews

Rate or Review

Reviews (7 reviews)

JoanT | 06/03/2019
This is a delicious Gluten Free breakfast or dinner option for anyone! I have substituted diced ham or sausage for the bacon with equal success. And yes, it took more time but be careful to pull the soufflé out before the texture changes.
lanapyee | 07/29/2012
This is the first time I've ever made a souffle, and it turned out great. My baking dish was 7 x 6 1/2", and I ended up putting the extra mixture in 3 small ramekins. I baked it for 25 minutes at 325F, until they were nicely browned. The texture was amazing - light and fluffly. Interestingly, the texture of the souffles from the ramekins wasn't as fluffly as the larger baking dish. Perhaps they should have come out of the oven sooner. We loved the flavor combination of the leeks, bacon and 2 cheeses. It's a winner, and I can only hope that future attempts are successful.
Mich_K | 07/20/2011
As with the other reviewers, this recipe took much longer then the time listed in the recipe. It was more along the lines of 40 minutes at 325. Once it was baked it was fabulous. We will make it again and will try a different temperature.
RGGsMimi | 05/26/2011
I made this for my husband and me - we LOVED it! I halved the recipe and baked it in a round 6" souffle dish. It took a little longer than 22 minutes, but I baked it until it was "puffed and golden-brown" as the recipe states. It was light, fluffy, and wonderful. A definite repeater!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Bacon and Leek Soufflé
Yield: 6 servings
Ingredients: Unsalted butter, softened, for the baking dish; 5 slices bacon, thinly sliced crosswise; 2 cups thinly sliced leeks (light-green and white parts only, from about 2 medium leeks); 1 tsp. chopped fresh thyme; Kosher salt and freshly ground black pepper; 1/2 cup whole milk; 5 oz. cream cheese, cubed; 1/2 cup grated Asiago cheese; 5 large eggs, separated, plus 1 large white; 1/2 tsp. cream of tartar