Summer Eggs Vegetarian Mains

Mushroom Soufflé Flans

It’s summer, and with the heat comes the desire to spend less time in the kitchen. Here’s a light, foolproof summer recipe you can adapt endlessly! These little soufflé flans are delicious hot or cold. Don’t hesitate to double the recipe!

Chloé Flam

Mushroom Soufflé Flans

Ingredients

Check off ingredients as you go

    Serves 4 (as a starter)

    • 3 eggs
    • 250g (1 cup) fromage blanc or quark
    • 250g (9 oz) white button mushrooms (fresh or about 1 can)
    • 2 tablespoons flour
    • 1/2 packet baking powder (about 1 teaspoon)
    • Nutmeg
    • Salt, pepper
    1. Preheat oven to 180°C (350°F).
    2. In a mixing bowl, crack the eggs, season with salt, pepper and nutmeg, beat lightly then add the flour, baking powder, fromage blanc and finally the mushrooms. The mixture should be smooth, neither too liquid nor too thick.
    3. Pour into individual ramekins and bake for 25 minutes.

    Time-saving tip For a variation, you can use artichokes or cauliflower instead.

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