What's different between a quiche and a souffle?!
A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.
Every soufflé is made from 2 basic components:
a base of flavored cream sauce or purée
beaten egg whites.
The base provides the flavor and the whites provide the "lift". Foods commonly used for the base in a soufflé include cheese, chocolate, banana and lemon (the last two are used for desserts, often with a good deal of sugar). When it comes out of the oven, a soufflé is very large and fluffy, and will generally fall after 5 or 10 minutes (as risen dough does).
Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in "soufflé cups" or ramekins. These containers vary greatly in size, but are typically white, round containers with unglazed bottoms and fluted exterior borders.
Answers: In French cuisine, a quiche is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.
A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.
Every soufflé is made from 2 basic components:
a base of flavored cream sauce or purée
beaten egg whites.
The base provides the flavor and the whites provide the "lift". Foods commonly used for the base in a soufflé include cheese, chocolate, banana and lemon (the last two are used for desserts, often with a good deal of sugar). When it comes out of the oven, a soufflé is very large and fluffy, and will generally fall after 5 or 10 minutes (as risen dough does).
Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in "soufflé cups" or ramekins. These containers vary greatly in size, but are typically white, round containers with unglazed bottoms and fluted exterior borders.
a souffle is much lighter and is not filled with meat and cheese, for example.