Monday, 26 August 2013

Quark & Bacon Souffle - Recipe (Economical recipe)

Do not be put off my making soufflé.
The picture-perfect ones you will find in books are no guarantee but it is very easy to knock up a heavenly light, airy and comforting soufflé.
And this recipe even cuts corner to make your life easier.

A cheese souffle is usually based on a béchamel sauce.
Quark will give you very similar results in 1/2 the effort.
And if you want to soufflé to be really cheesy, do not hesitate to add some grated Parmesan cheese to your base.

What does it take ?

Prep time: 15 mins
Cooking time: 20 to 25 minutes
Serves: 2 to 3
Cost: Economical

What do I need ?

- 4 eggs
- 1 pot of Lake District Company plain Quark
- 50g finely grated parmesan (optional)
- 100g bacon / lardons
- Salt and pepper
- Nutmeg (optional)
- 1 tbsp Dijon mustard or 1 tsp powdered mustard
- Butter to butter the dish(es)

What do I do ?

1. Pre-heat the oven to 170c
2. Fry the bacon in a pan over low to medium heat for a couple of minutes. Finish the frying by raising the heat to the highest possible setting to brown the bacon/lardons

3. Break the eggs, one by one, separating the yolk from the white
Do this very carefully as any white that contains the slightest particle of yolk will not come to soft peaks when you beat it.
4. In a mixing bowl, combine the egg yolks, mustard, Quark, salt and pepper and a pinch of nutmeg or the parmesan cheese if you are using them

5. Add the bacon to the mix

6. In a different bowl or mixer, beat the egg whites to soft peaks

7. Gently incorporates the egg whites to the preparation with a spatula.
Do not worry if there are tiny bits of white floating into the mix. The secret is to mix very gently and not so thoroughly that you loose the air from the egg-whites

8. Butter a large ramequin or individual ones (up to 4)
9. Fill the ramequin with the preparation and bake in the oven for 20 to 25 mins or until golden brown on top.
Do not open the oven at any time before the soufflé has finished cooking ! It is always best to place the dish at the bottom of the oven when making soufflé. This first means that it gets ample amount of space to raise but heat from the bottom seems to work better for the soufflé to rise up

10. Enjoy with some crusty white bread and a side-salad

Disclaimer : I was provided some free samples to whip up a recipe with Quark from The Lake District Company. I have not received compensation for this post 


  1. I have never been brave enough to attempt soufflé, these look great though

    1. It really is much easier than it sounds.
      Let us know if you try it.

  2. I use quark a lot because my husband and I both weight train and it is a great low calorie protein source. This recipe will be a real help to us!! Thank you :)

    1. I hope you enjoy it.
      There is a super-protein lunch with Quark and tuna in my previous post.
      And some stuffed mushrooms to come up soon ;-)


  3. Id love to try this recipe, I think my kids will love it, too.

  4. interesting recipes! Might give them a go

    Trevor Linvell

  5. Having failed miserably in the past with my souffle making, I shall have another shot with this recipe. Wish me luck!

    1. Don't over-fill the dish (as I did), leave about a centimetre from the edge empty and clean the edges before you put it in the oven.
      Hope this one is successful.
      Best of luck !
      Let us know how it went.

  6. Will be giving this recipe a try x

  7. Do you think you could swap the bacon for Smoked salmon? Trying the Dukan Diet and think this would be a good addition!

  8. Replies
    1. Hello Andre,

      The closest substitute would be plain Fromage Frais.
      They can usually be found in pots of 500g Tesco's would be: Tesco Healthy Living Natural Fromage Frais 500g and Waitrose's: Waitrose Natural Fat Free Fromage Frais - Minimum spend £40
      Waitrose Natural Fat Free Fromage Frais.
      Hope you enjoy the recipe.
      Let us know how it went ;-)