I think soufflés are more popular up north- I haven't even seen them on menus in Provence. However, I felt I should master the art of soufflé creation before leaving France, so I made one for a potluck based on this recipe. It was full of sundried-tomatoes, cheese, and spinach...like a very fluffy quiche or frittata. It was not difficult to make and tasted great. Shoutout to my housemate, who beat the eggwhites with a hand mixer for at least 10 minutes. A bientôt!
