Comparing Soufflé and Quiche: Understanding the Differences

Soufflé vs. Quiche – What’s the difference?

When it comes to breakfast options, you may have come across souffles and quiches on menus. These two dishes have similarities in that they both contain eggs and cheese, are baked in an oven, and are savory and delicious. However, there are distinct differences between soufflés and quiches that set them apart. In this article, we will explore the differences between these two dishes, including their shape, texture, ingredients, preparation methods, and flavor profiles.

What is a soufflé?

A soufflé is a light and airy egg-based dish that originated in France. While souffles can be savory or sweet, this article will focus on savory souffles, which are often confused with quiches. The main ingredients in a soufflé are eggs, cheese, and milk. The key to achieving the fluffy texture of a soufflé is to beat the egg whites to soft peaks and fold them into a seasoned egg yolk mixture.
The flavor of a soufflé comes from the egg yolk mixture, which can be enhanced with a variety of ingredients. Savory soufflé recipes range from spinach and corn to various types of cheese, such as goat cheese. The soufflé mixture is then poured into a special mold, typically a white ramekin, and baked in the oven for about 30-40 minutes.
While soufflés are not overly difficult to make, a common challenge is that they tend to deflate when removed from the oven. This is an aspect that many people find challenging when attempting to make a soufflé.

What is a quiche?

A quiche is a type of savory pie that consists of a custard filling baked in a pastry crust. Quiches originated in France and date back to the early 14th century, when it was recorded that custard (a mixture of eggs and cream) was baked in pastry. Unlike soufflés, quiches are always savory.
The base of a quiche is a savory pastry, typically pâte brisée or pie dough, often prebaked in a pie dish. The filling of a quiche is made from eggs, cheese, and cream. Other savory ingredients may be added to create different flavor profiles. The custard is poured into the prebaked pastry shell and baked for an additional 20-40 minutes until the egg mixture has set.
It’s worth noting that quiches can be made with or without a crust. Crustless quiches are also popular and are sometimes confused with dishes such as frittatas, which look similar.

Differences between a soufflé and a quiche

  1. Shape: The most obvious difference between a soufflé and a quiche is the shape. Soufflés are baked in smaller molds, typically white ramekins, and have a tall and fluffy appearance. In contrast, quiches are baked in flat and round pans and are about an inch tall.
  2. Egg preparation: Another major difference is how the eggs are prepared. In soufflés, the egg whites are beaten to soft peaks and then folded into the yolk mixture. This technique produces a soft and fluffy dish. In quiches, the eggs are not beaten, resulting in a denser texture.
  3. Ingredients: While both soufflés and quiches contain eggs, cheese, and milk or cream, there are slight variations. Soufflés typically include milk in the mix, while quiches use cream. This difference contributes to the differences in texture between the two dishes.
  4. Crust: Soufflés do not have a crust, while traditional quiches have a savory pastry crust. There are, however, crustless quiches, which can sometimes cause confusion.
  5. Baking method: Both soufflés and quiches are baked in the oven at similar temperatures and times. The main difference is that quiches require a pre-baked pie crust, which adds an extra step and slightly increases the baking time.


In summary, souffles and quiches may appear similar on menus due to their common use of eggs and cheese. However, there are distinct differences that set them apart. Soufflés have a tall and fluffy shape due to the beaten egg whites, while quiches have a denser texture. Soufflés are served in ramekins, while quiches are baked in pie dishes. Soufflés have no crust, while traditional quiches have a savory pastry crust. Despite these differences, both dishes offer unique flavor profiles and can be enjoyed as part of a delicious breakfast or brunch spread.
Please note that the information provided in this article is based on general knowledge and observations, and individual recipes and variations may vary. It is always recommended to consult specific recipes and cooking instructions for specific details when preparing souffles or quiches.


What is the main difference between a soufflé and a quiche?

The main difference is in shape and texture. Soufflés have a high and fluffy appearance, while quiches are denser and typically have a flat and round shape.

Are soufflés and quiches always savory?

While soufflés and quiches can be made both savory and sweet, this article focuses on the savory versions of these dishes.

Can you explain the difference in egg preparation for souffles and quiches?

In soufflés, the egg whites are beaten to soft peaks and folded into the yolk mixture, resulting in a light and airy texture. Quiches, on the other hand, do not require beaten eggs and have a denser consistency.

What ingredients are commonly used in soufflés and quiches?

Both dishes contain eggs and cheese as the main ingredients. Soufflés often include milk in the mixture, while quiches use cream. Additional ingredients can vary, allowing for a wide range of flavor profiles.

Can you make a quiche without a crust?

Yes, quiches can be made without a crust, called crustless quiches. This is a popular option for those looking for a lower-carb or gluten-free alternative.

Do soufflés and quiches require special baking techniques?

While both soufflés and quiches are baked in the oven, soufflés require careful attention to prevent them from deflating when removed from the oven. Quiches typically require the crust to be pre-baked before the filling is added, which adds an extra step to the baking process.