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1
Heat the oven to 375 degrees F and arrange a rack in the bottom third.
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2
Generously coat a 6-cup souffle dish with butter and sprinkle it lightly with breadcrumbs to coat evenly; set aside.
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3
Melt butter in a small saucepan over low heat.
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4
When it foams, add flour and stir occasionally until flour has cooked slightly, about 4 minutes.
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5
Gradually whisk in milk and bring to a boil, stirring frequently.
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6
Remove from heat and whisk in salt, pepper, and nutmeg.
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7
Whisk egg yolks in a large bowl until smooth.
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8
Whisk about 1/3 cup of the milk mixture into yolks until smooth.
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9
Add remaining milk mixture, whisking until blended.
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10
Stir in cheese and set aside.
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11
Place a baking sheet in the oven to heat while finishing the souffle, at least 5 minutes.
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12
Place egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 5 minutes.
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13
Increase the speed to high and beat until peaks are stiff and smooth but not dry, about 2 minutes more.
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14
Gently fold 1/3 of the egg whites into the cheese mixture until blended and no white streaks are visible.
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15
Add remaining whites and chives and gently fold until thoroughly combined.
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16
Pour into the prepared souffle dish.
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17
Place souffle on the heated baking sheet.
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18
Bake until it is well risen, the top is browned, the edges appear dry, and the center is set (it doesnt move if lightly touched), about 35 to 40 minutes.
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19
Serve immediately.
