It is not every day that you stumble upon such a heavenly main dish like the quail egg Havarti soufflé with scallions and dill. Delicious egg whites properly beaten into stiff peaks are the main ingredient that gives this incredible soufflé its unique texture.
This savory lunch dish is made with cheese, fresh fill, and roasted peppers which give it an irresistible flavor! Don’t be surprised if people ask you for this fantastic quail eggs recipe!
HOW TO MAKE QUAIL EGG HAVARTI SOUFFLÉ
Quail eggs go well with cheeses and Havarti makes no exception. It’s creamy, dense and so flavorful. The buttery texture of this Danish cow’s milk cheese makes it ideal for grilling and melting. So, without further ado, let’s make this soufflé with quail eggs and cheese.
Start by separating the yolks from the whites with an egg separator spoon. You can work with 2-3 quail eggs at a time and finish faster.
Quail Egg Havarti Soufflé
- 20 quail eggs
- 2 cups Havarti cheese grated
- 4 tbsp butter full-fat
- 1½ cup milk
- ¼ cup flour
- 1 red bell pepper
- 3 tbsp breadcrumbs
- 1 clove garlic
- 2 scallions
- dill chopped
- 1 bay leaf
- First, take the red bell pepper and roast it for 6 to 8 minutes. Do this while turning it frequently, until it is blackened on all sides. To roast it, you can place it directly under a broiler or over an open flame. Then, transfer the pepper to a large bowl and after that let it sit for 15 minutes to steam.
- To ensure the steaming, just cover the bowl. After the time is up and the pepper is cool enough to be handled, grab a knife, and peel off the skin. Remove the stem and seeds and chop it finely.
- Go ahead and preheat the oven to 190°C or 374°F and place a rack in the lower third of the oven. Then take a large soufflé dish or casserole that is at least 10 cm deep and coat it with 1 tablespoon butter. Lightly dust breadcrumbs over the butter coating, shaking out any excess.
- Next, take a medium-sized pot and over medium-high heat, bring the milk, garlic, and bay leaf to a simmer and reduce the heat to low. In a different medium-sized pot, melt the remaining butter, stir in the flour and cook for 3 minutes. With a slotted spoon go ahead and remove the garlic and bay leaf.
- Now, add the milk to the butter-flour mixture slowly, while whisking constantly. After that, cook the mixture until it thickens and begins to boil. This should take about 5 minutes. Remove from the heat and then season with salt and pepper.
- Temper the quail egg yolks in a medium-sized bowl above a steaming pot. Slowly whisk in a cup of the milk-flour mixture and while whisking, transfer the tempered yolks slowly into the remaining milk-flour mixture. Then stir in the cheese until it melts. After that, transfer the entire mixture to a large bowl and add the scallions, dill, and red pepper. Then, stir your mixture.
- Next, beat the quail egg whites in a medium-sized bowl with an electric mixer until they turn stiff but not dry peaks. After that, take a spatula and stir one-third of the egg whites into the cheese mixture. Then fold in the remaining egg whites. Pour the mixture into the prepared baking dish and bake it until the souffle is golden brown and has risen about 8 cm.
- Insert a toothpick into the center of the souffle. If it comes out clean, then the souffle is done. This should take about 40-45 minutes. After that, you can garnish the souffle with dill if you desire. Consequently, you should serve it immediately.
To finish, take a pan and heat it over high heat. When it’s hot put some cherry tomatoes in it and move the pan back and forth. After a minute or so, the skins will start to break. Cut the heat and season with salt and pepper.
Serve this amazing quail egg Havarti soufflé with the cherry tomatoes and a Greek yogurt dip you can make in a few seconds. Just mix the yogurt with some freshly squeezed lemon juice, add a pinch of salt and pepper and add in some freshly chopped dill and parsley.