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Cheese, Leek, and Herb Souffle Casserole

Recipe photo courtesy of Jennifer Causey

A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.

Source: Martha Stewart Living, April 2012
Total Time Prep Servings



Cook's Notes

Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

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How would you rate this recipe?
  • Edeacon
    5 APR, 2015
    Made this for Easter brunch today and it was a hit - the combination of leeks and cheese was delicious.
  • KathyCVK
    11 JAN, 2013
    Just a question -- Can I make this through the step where the cheese is added, refrigerate and then finish with the egg whites in the morning?
  • butterchi
    10 AUG, 2012
    who discards cheese???????????????????????????
  • Anniencammie
    8 APR, 2012
    I make several different cheese souffles but this is my new family favorite! The recipe is perfect with no changes. I served it for Easter brunch today and it received high praises from everyone. ( even my hard to please vegetarian tween) I plan to serve it in individual ramekins for a ladies brunch later this spring. Thank you Martha for another hit!
  • MS10686645
    3 APR, 2012
    Oh I saw this in the Magazine and I'm sooo glad it had the recipe included -- Looks delish & from the review, seems like it's worth it to make for the Easter Brunch... I have never made a souffle so I'm excited to try and might be making them more often! Thanks Martha!
  • klf5
    29 MAR, 2012
    This was delicious!! My family and I eat a souffle for dinner about once a month served with fruit compote. I even forgot to include the leeks when cooking so just served them on top instead. Still so tasty!! All three children gobbled it up. It did not rise as much as the picture though.

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