Asparagus, Squash and Cheese Souffle

Submitted by Juenessa

"This is an excellent recipe with great flavor and it's fairly easy to prepare."

 

• Ready In: 1hr 25mins
• Ingredients: 13
• Serves: 8

ingredients

• 14.79 ml vegetable oil
• 59.14 ml diced red onion
• 1 medium yellow squash, cut into1/4-inch-thick half-moon slices
• 453.59 g thin asparagus, bottoms trimmed, cut into 1-inch pieces
• 118.29 ml roasted red pepper, strips
• 29.58 ml thinly sliced scallion tops
• 6 eggs
• 2.46 ml kosher salt
• 1.23 ml fresh ground black pepper
• 0.25 ml freshly ground nutmeg
• 236.59 ml shredded swiss cheese
• 118.29 ml grated parmesan cheese
• vegetable oil cooking spray, as needed

directions

1. Preheat the oven to 400 degrees F.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes.
4. Remove from heat and stir in the pepper strips and scallions.
5. Transfer to a bowl and let cool.
6. In a large bowl, whisk together the eggs, salt, pepper, and nutmeg.
7. Stir in the cheeses and the cooled vegetables.
8. Spray a 9 X 5-inch loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
9. Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper.
10. Place the pan in a larger baking dish and place on the center oven rack.
11. Pour enough hot water into the baking dish to reach halfway up the loaf pan.
12. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
13. Remove the souffle from the oven and let cool for 10 minutes.
14. Run a butter knife around the edges of the pan to release the souffle.
15. Turn the souffle out onto a cutting board and remove the parchment paper.
16. Cut the souffle into 8 slices and serve hot or at room temperature.

Reviews

[CookinDiva]

I've never made anything like this before so I enjoyed the challenge and new flavors. Hopefully you will enjoy the photos. The souffle is mostly the flavor of the asparagus, but the other vegetables add nice color. I felt like it was something that might be served on a brunch plate along with a scoop of chicken salad and some fresh fruit.