Cheese pie-soufflé
8 servings
60 minutes
Cheese soufflé pie is a refined dish of European cuisine that combines the airy texture of soufflé with the rich flavor of cheese. The origins of this recipe trace back to traditional French cheese casseroles, but it has gained popularity in many countries for its tenderness and richness of flavors. The base of the pie consists of suluguni and Edam cheeses, which give it lightness and zest. Egg whites whipped to airy foam make the pie's texture fluffy, while cream and sour cream add richness. This pie can be served hot or warm and pairs wonderfully with greens and light vegetable salads. Its velvety consistency and rich aroma make it an excellent choice for cozy family dinners or festive gatherings.
1
Preheat the oven to 180 degrees.
2
Grate all the cheese.
- Suluguni cheese: 200 g
- Edam cheese: 200 g
3
Then separate the egg whites from the yolks. Whisk the yolks with sour cream, cream, and flour. Add cheese, chopped greens, spices, salt and pepper to taste, a clove of crushed garlic to the mixture, and mix.
- Chicken egg: 2 pieces
- Egg white: 2 pieces
- Sour cream: 200 g
- Cream 20%: 100 ml
- Wheat flour: 3 tablespoons
- Chopped parsley: 20 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Whip the egg whites into a foam and gently fold them into the batter.
5
Line the mold with baking paper and pour the prepared dough into it. Bake the pie at the specified temperature for 45 minutes.
6
When choosing a form, keep in mind that the dough will rise significantly, so the sides should have a good height reserve.