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