Asparagus, Squash and Cheese Souffle Recipe

Name: Asparagus, Squash and Cheese Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; ¼ cup diced red onion; 1 medium yellow squash, cut into1/4-inch-thick half-moon slices; 1 lb thin asparagus, bottoms trimmed, cut into 1-inch pieces; ½ cup roasted red pepper, strips; 2 tablespoons thinly sliced scallion tops; 6 eggs; ½ teaspoon kosher salt; ¼ teaspoon fresh ground black pepper; 1 pinch freshly ground nutmeg; 1 cup shredded swiss cheese; ½ cup grated parmesan cheese; vegetable oil cooking spray, as needed

Servings: persons

1 tablespoon vegetable oil
¼ cup diced red onion
1 medium yellow squash, cut into1/4-inch-thick half-moon slices
1 lb thin asparagus, bottoms trimmed, cut into 1-inch pieces
½ cup roasted red pepper, strips
2 tablespoons thinly sliced scallion tops
6 eggs
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 pinch freshly ground nutmeg
1 cup shredded swiss cheese
½ cup grated parmesan cheese
vegetable oil cooking spray, as needed

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.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, ¼ cup diced red onion, 1 medium yellow squash, cut into1/4-inch-thick half-moon slices, 1 lb thin asparagus, bottoms trimmed, cut into 1-inch pieces, and more.

Yes, Asparagus, Squash and Cheese Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus, Squash and Cheese Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions