A vegetarian brunch dish.
3 tbsp finely grated Parmesan
1-1/4 cups finely chopped broccoli florets
1 cup grated sharp (aged) cheddar cheese
Black pepper to taste
1/4 cup unsalted butter
4-1/2 tbsp flour
1-1/2 cups 1% milk
6 large egg yolks
1/2 tsp salt
1 tbsp Dijon mustard
8 large egg whites
Step 1: Move rack to centre of oven. Preheat oven to 400°F. Generously butter a 2-quart soufflé dish, sprinkle with grated Parmesan, roll it all around to coat butter, then knock out the excess.
Step 2: In a medium bowl, stir together broccoli, cheddar, and pepper. Set aside.
Step 3: Melt 1/4 cup butter in a medium saucepan over medium heat. Whisk in flour and keep whisking until flour gets toasted, about 2 minutes. Add milk a drizzle at a time, while whisking together with flour mixture. Whisk until perfectly smooth, bring to a boil and keep whisking until sauce becomes thick, about 2 minutes after it comes to a boil.
Step 4: Remove from heat and stir in yolks, salt, and Dijon. Stir the hot mixture into the broccoli mixture. Set aside.
Step 5: Beat egg whites until peaks form (don't over beat), then fold heaping dollops into the broccoli mixture, until all whites are used and mixture is just combined. Pour into prepared soufflé dish, leaving an inch of space at the top. Bake in preheated oven until set and golden brown on top, about 35-40 minutes.