Savory Leek & Gruyere Souffle

Because leeks are grown partly underground, grit often lodges between the layers of the leaves, so they must be rinsed well before cooking. Trim off the roots and the dark green tops. Halve the leeks lengthwise and rinse thoroughly under cold running water while separating the layers to remove all the grit.
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Customer Reviews for Savory Leek & Gruyere Souffle
Review 1 for Savory Leek & Gruyere Souffle
4 out of 5
4 out of 5
,Oakland
,CA
July 1, 2016
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Good recipe, but baking time issue
July 1, 2016
This was the first savory soufflé I tried making. Though we ate it for dinner, I think it would be more suited as a breakfast dish. I added a little cayenne pepper, but it would've been flavorful even without.
I would like to point out, however, that even though the top of the recipe says to cook for 45 minutes, the directions themselves say "Bake until the soufflé is golden brown, about 25 minutes". The latter baking time is wrong; your soufflé will not have baked through in 25 minutes. This should be baked for at least 45 minutes, and probably at closer to 375 degree. Forty-five minutes at 400 degrees produced a very dark -somewhat bitter- top crust, especially that the recipe asks you to place the dish on the top 1/3 of the oven.