Soufflé Vs Quiche – What’s The Difference?

What is the difference between quiche and souffle? The main difference lies in their shape and size. Souffles are baked and served in ramekins, resulting in a tall and airy texture, while quiches are cooked in large pie dishes and tend to have a flatter and denser structure, usually 1-2 inches in height.

As an experienced chef, you’ve likely come across an extensive selection of delectable breakfast dishes, including soufflés and quiches.

While both of these savory treats feature eggs and cheese and are baked to perfection in the oven, they’re distinct dishes with unique characteristics that set them apart.

Another major difference is the texture. Quiches are very hard due to the egg mix used, while soufflé is light due to the egg whites being beaten to a pulp!

In this article, we’ll explore the key differences between quiche and soufflé, two dishes that may seem similar at first glance but are quite different in many ways.

Key Overview

  • Quiches and souffles differ in shape, texture, ingredients, and preparation.
  • Quiches have a pastry crust and a denser texture, while souffles are crustless and have a soft, fluffy texture.
  • Souffles are typically made with milk, while quiches have cream.
  • Souffles are made by beating egg whites and folding them into a spiced egg yolk mixture, while quiches are made with a custard of whole eggs and cream.
  • Both souffles and quiches can be savory or sweet.
  • Quiches are baked in a pastry shell for 20-40 minutes, while souffles are baked in a mold for about 30-40 minutes.
  • Souffles can deflate when taken out of the oven, making them a bit more difficult to prepare.
  • Both quiches and souffles can be made vegan-friendly with appropriate substitutes.
Quiche sliced in half with ingredients.
Quiche sliced in half with ingredients. Credit: Unsplash

The Difference Between Quiche And Souffle

The primary and evident difference between the two is the shape. Quiches are made in molds that are small which are usually white ramekins. They are cooked in tart dishes that are round and flat.

Another significant distinction between the two is how the eggs are cooked. When making a souffle, eggs are crushed to form a soft peak to make a soft fluffy dish. Quiches are made when eggs aren’t beaten, which results in a dense product.

Souffles are also typically made with milk, while quiches have cream. This can also cause different textures.

A souffle isn’t a quiche and doesn’t come with any kind of crust, but a quiche is a classic dish with a savory pastry crust.

Both of these are baked in the oven at similar temperatures and duration. The main distinction is that a quiche must be baked in pie dough, which, in essence, requires more time.

The great thing about making a souffle or quiche is how easily they can be made vegan-friendly with the use of vegan-approved flour and substituting the egg with a vegan alternative.

OriginFrenchFrench, however, earlier sources suggest English.
Savoury/SweetSweet and savory versionsThe only savory thing.
ShapeTaller and smaller. The cake is baked in a glass ramekin.Round and flat. Size varies depending on the dimensions of the pie dish.
IngredientsEggs, Cheese Milk, EggsEggs, Cheese, and Cream.
Egg preparationEgg whites are beaten and then folded into a yolk mix.Custard is made with whole eggs that have not been beaten.
Density/textureSoft, fluffy, and airy.Denser product.
CrustNeverIn the past, yes, but crustless quiches are available.
Baking methodBaked in the oven for 30-40 minutes.The crust is baked for approximately 15 minutes. After that, the custard bakes for 30 to 40 minutes.

What Is A Soufflé?

The most straightforward definition of a souffle is an egg-based, light, and airy dish.

Souffles originates from France; however, at present, nearly every cuisine offers a version of this delicious dish.

It is essential to recognize that a souffle can be sweet or savory. A sweet souffle, such as chocolate as well as chocolate souffle, is prepared in a similar way to a savory souffle.

Savory souffle is the food we’ll discuss right now and the thing many people mistake for quiches.

If you need inspiration for making a souffle – check out The Spruce Eats souffle recipe collection.

Souffle. Credit: Unsplash
Souffle. Credit: Unsplash

It is prepared mainly from egg whites, cheese, and milk. The egg whites are then beaten and then folded into a spiced egg yolk mixture that makes the world-famous souffle.

The egg-yolk mix is what gives the souffle its flavor. There are many delicious souffle recipes that you can choose from. They can include spinach, corn, or many different kinds of cheese, such as a goat’s-cheese souffle.

The souffle mixture is placed in a specific mold, typically a white ramekin which is then cooked in the oven for about 30-40 minutes, depending on the size.

Souffles aren’t too difficult to make. However, the main issue with these recipes is that they begin to deflate when taken out of the oven. This is the reason that many are struggling to find a suitable recipe.

What Is A Quiche?

Quiche is an egg-based tart with a savory flavor made with custard baked in the pastry crust.

Where did quiche originate from? Although quiche is often associated with French cuisine, there is evidence that custard tarts (made with eggs and cream) were baked into pastries in England in the early 14th century. The French later adapted the dish and made it their own, adding various ingredients to create the quiche we know today.

Quiches should always be savory. The base is an aperitif pastry, typically pate brisee. It is also called pie dough. This dough is typically baked in a pie dish.

If you are ever stuck for recipes, BBC Good Food’s extensive quiche recipe list that is worth looking at for inspiration.

Quiche displayed on a chopping board. Credit: Unsplash
Quiche displayed on a chopping board. Credit: Unsplash

The custard’s savory filling comprises cheese, eggs, and cream. Other savory ingredients can be added for various flavor profiles.

The custard is added to the baked pastry shell and then baked for 20 to 40 mins (depending on the dimensions) to ensure that the egg mix is fully formed.

Quiches do not always come with crusts and are often described as quiches without the crust. It is also confusing because various other foods with crusts, such as frittatas which taste more egg-like, have a similar appearance.


What Makes A Soufflé A Soufflé?

A soufflé is a light, fluffy dish that is made by combining a base (such as a roux or custard) with beaten egg whites and then baking it in the oven. The soufflé rises as it bakes, creating a delicate and airy texture.

Are Soufflé Liquid Inside?

No, soufflés are not liquid inside. While the center of a soufflé may be slightly softer and more custard-like than the outer edges, it should still have a fully cooked and set texture.

Is Soufflé Supposed To Be Eggy?

Yes, soufflés are supposed to have an eggy flavor. Eggs are a key ingredient in soufflés, and their rich, savory flavor is an important part of the dish.

What Is The Taste Difference Between Quiche And Souffle?

The taste difference between quiche and soufflé is that quiche is a savory tart made with a crust and a filling of eggs, cream, cheese, and other ingredients such as vegetables or meat, while a soufflé is a light, airy dish made primarily from beaten egg whites and a base such as a roux or custard. Quiches tend to have a denser, more substantial texture and a richer flavor profile, while soufflés are lighter and fluffier with a more delicate flavor.


In conclusion, the difference between a quiche and a souffle lies in several key factors. The shape of a quiche is round and flat, while a souffle is taller and baked in a glass ramekin.

Quiches have a savory pastry crust, whereas souffles do not. The preparation of the eggs also differs, with souffles requiring beaten egg whites for a light and airy texture, while quiches are made with whole eggs for a denser product.

Finally, souffles are typically made with milk, while quiches use cream. Despite the difference between a quiche and souffle, both dishes can be made vegan-friendly with the use of vegan substitutes.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.