Simple Goat Cheese Souffle

There are certain dishes that just sound intimidating. Soufflé is one of them—right up there with croissants and Beef Wellington. It conjures images of French kitchens, copper pots, and chefs whispering in reverence so as not to scare the delicate thing into collapsing.
But here’s the truth: a soufflé is actually far less fussy than its reputation. Yes, it’s a showstopper—golden on top, airy in the middle, and in this instance scented with tangy cheese—but it’s also completely doable in a home kitchen. The trick isn’t mystical skill; it’s timing, a little technique, and a healthy dose of confidence.

Why Goat Cheese?
Goat cheese brings a creamy tang that plays beautifully with eggs, making the soufflé both rich and light. Its sharpness cuts through the custardy interior, so every bite feels balanced instead of heavy. Plus, goat cheese pairs wonderfully with herbs like thyme, chives, or rosemary—making it easy to customize the flavor.  Not a fan of goat cheese?  Substitute Boursin.  It will work perfectly as well.

The Secret to Success
The two pillars of a perfect soufflé are a stable base and well-whipped egg whites:

• The base—technically a "béchamel" sauce enriched with cheese—gives the dish its creamy depth.  Don't be intimated by the French name.  It's a distant cousin to biscuit gravy.
• The egg whites, beaten to stiff,  glossy peaks, provide the lift.

When you fold them together gently, you trap little pockets of air that expand in the oven, creating that dramatic rise.

Serving It Right. a/k/a Right Away! 😉
Soufflés don’t wait for anyone. The moment they leave the oven, they begin their slow (and totally normal) slump. So gather your guests and be ready to serve straight from oven to table. There’s a certain thrill in announcing, “It’s ready!” and watching eyes widen as you present your puffed, golden masterpiece.  They're simply gorgeous.

SO LUXURIOUS, YET SO SIMPLE. PUFFY & LIGHT LIKE A CLOUD

Variations to Try

• Herbed Goat Cheese Soufflé – Add fresh chives, dill, or thyme to the base for an aromatic lift.
• Spinach & Goat Cheese – Sauté spinach until dry and fold it into the mixture for a more substantial bite.

Making a goat cheese soufflé is a little like magic, a little like science, and a lot like love. You coax together simple ingredients, treat them with care, and watch them transform into something truly special. And the best part? Once you’ve made one, you’ll realize the myth of soufflé difficulty was just that—a myth.

Goat Cheese Soufflés
Serves 4

2-3 tablespoons breadcrumbs
1 tablespoon butter
1 1/2 tablespoons flour
1/2 cup milk or dairy free milk (like coconut milk)
2 eggs, whites & yolks separated
1/4 teaspoon salt
1/4 teaspoon cream of tartar (optional for holding egg whites at stiff peak)
1/8 teaspoon cayenne
2 1/2 ounces goat cheese  or Boursin, crumbled
1 tablespoon chopped chives (optional for garnish)


Preheat oven to 400 degrees.

Spray 4 ramekins with a bit of oil then sprinkle with breadcrumbs, turning to coat evenly on bottom and sides.  Place on a baking sheet.

In a medium saucepan, melt butter, then stir in flour.  Cook for a minute or two until flour is no longer raw.  Gradually whisk in milk as well as cayenne and salt.

Transfer to a large bowl and whisk in cheese and egg yolks until cheese melts and yolks are well incorporated.

In a medium bowl, whisk egg whites until stiff peaks form, adding cream of tartar if you prefer. Using an electric hand beater makes quick work of this.

Gently fold whites into slightly cooled cheese mixture.

Divide among 4 ramekins and bake for 15 minutes.  Souffles will puff significantly but begin to deflate once pulled from the oven.

Sprinkle with chives for a hint of green and slight oniony bite.

Perfect served with a bright field greens salad and fresh, crusty bread for a ladies lunch or light bite.