Easy Cheese Souffle
- 1-2 tablespoons melted butter
- 2 tablespoons dry bread crumbs
- 5 eggs, room temperature
- 1 cup Appel Farms Quark
- 4 ounces Appel Farms Gouda
- 4 ounces Appel Farms Maasdammer
- 3 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- Dash of hot pepper sauce, optional
- ½ teaspoon cream of tartar
- Preheat the oven to 350°.
- Generously brush the inside of three 8 ounce ramekins with melted butter. Add the breadcrumbs and rotate the ramekins around to completely coat the bottom and sides.
- Separate the eggs into two bowls. Add the Quark, Gouda, Maasdammer, flour, mustard, and hot sauce to the egg yolks. Mix well.
- Sprinkle the cream of tartar over the egg whites. Beat the egg whites until soft peaks form. Peaks should hold their shape but not be stiff or dry.
- Using 1/3 of the egg whites at a time, gently fold the whites into the yolk mixture.
- Fill the ramekins with the mixture to between ¾ and ½ inch below the top.
- Place the ramekins on a cookie sheet and bake in the preheated oven for 30-40 minutes or until the tops are brown. Serve immediately.