Difference Wiki

Quiche vs. Soufflé: What's the Difference?

Edited by Aimie Carlson || By Janet White || Published on February 21, 2024
Quiche is a savory pie with a filling of eggs, cream, and cheese, often with added ingredients like meat or vegetables. Soufflé is a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients.

Key Differences

Quiche is a French dish that primarily features a pastry crust filled with a savory custard made from eggs, milk, or cream, and often includes cheese, meat, or vegetables. Soufflé, also originating from France, is a light, airy dish made by folding beaten egg whites into a flavored base of egg yolks and other ingredients, resulting in a fluffy, risen texture when baked.
The texture of quiche is dense and creamy, attributable to its custard filling, which sets firmly once baked. In contrast, soufflé is characterized by its light and airy texture, achieved through the incorporation of stiffly beaten egg whites that expand when exposed to oven heat, causing the dish to rise dramatically.
Quiche is versatile and can be served hot or cold, making it suitable for various meals, including breakfast, brunch, lunch, or dinner. Soufflé is best enjoyed immediately after baking, as it begins to deflate quickly, losing its signature lofty texture.
In terms of preparation, quiche involves making a pastry crust and a custard filling, which can accommodate a wide range of additional ingredients. Soufflé requires precise technique, particularly in beating the egg whites to the right consistency and gently folding them into the base to retain air and ensure proper rising.
The cooking process also differs: quiche is baked until the custard sets and the crust becomes golden, typically at a moderate temperature. Soufflé demands a careful approach to baking, often at a higher temperature, to achieve the desired rise without burning the delicate egg mixture.

Comparison Chart


French, with a pastry crust
French, egg-based


Dense and creamy
Light and airy

Serving Temperature

Can be served hot or cold
Best served immediately hot

Key Ingredients

Eggs, milk/cream, cheese, meat, vegetables
Eggs, flavoring ingredients (cheese, etc.)

Preparation Complexity

Moderate, involves making pastry and custard
High, requires precise egg white beating

Quiche and Soufflé Definitions


A savory, open-faced pastry crust dish with a filling of eggs, cream, cheese, and other ingredients.
For brunch, I baked a spinach and feta quiche.


A light, fluffy baked dish made with egg yolks and beaten egg whites, often flavored with cheese, chocolate, or fruit.
For dessert, I prepared a chocolate soufflé.


A versatile meal option originating from French cuisine, often eaten for breakfast or lunch.
We had a delicious ham and cheese quiche for our picnic lunch.


A culinary delicacy known for its airy texture and rise, achieved through precise baking techniques.
She impressed everyone with her perfectly risen cheese soufflé.


A dish that can be adapted with various ingredients, including meats, vegetables, and different cheeses.
I made a vegetarian quiche with mushrooms, peppers, and cheddar.


Notoriously difficult to keep risen, as it tends to deflate soon after removal from the oven.
As soon as the soufflé was served, it began to deflate, but it was still delicious.


A baked dish known for its custard-like texture and flaky pastry crust.
The quiche's flaky crust and creamy filling were a hit at the party.


A versatile dish that can be either savory or sweet, depending on the added ingredients.
For our anniversary dinner, I made a savory spinach soufflé.


Often associated with casual dining, brunches, and gatherings due to its ease of serving and versatility.
Our cafe's special today is a broccoli and cheddar quiche.


A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.


A rich unsweetened custard pie, often containing ingredients such as vegetables, cheese, or seafood.


Alternative spelling of soufflé


A member of a Mayan people of Guatemala.


(medicine) A murmuring or blowing sound.
The uterine souffle heard over the pregnant uterus


The Mayan language of the Quiché.


A murmuring or blowing sound; as, the uterine souffle heard over the pregnant uterus.


A pie made primarily of egg and cream, perhaps mixed with chopped meat or vegetables, in a pastry crust.


A side dish served hot from the oven at dinner, made of eggs, milk, and flour or other farinaceous substance, beaten till very light, and flavored with fruits, liquors, or essence.


(slang) Extremely appealing to look at; sexually alluring.
I'm not even bragging, but me and my friends are pretty much quiche.


Decorated with very small drops or sprinkles of color, as if blown from a bellows.


A member of the Mayan people of south central Guatemala


Light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit


A tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)


Requires careful preparation, particularly in the folding of stiffly beaten egg whites into the base.
I spent the morning mastering the art of folding for my lemon soufflé.


The Mayan language spoken by the Quiche people


Is quiche suitable for vegetarians?

Quiche can be vegetarian-friendly if made without meat, using ingredients like cheese and vegetables.

What is soufflé?

Soufflé is a light, fluffy baked dish made from egg yolks and beaten egg whites, often flavored with ingredients like cheese, chocolate, or vegetables.

Why do soufflés deflate?

Soufflés deflate due to the cooling of air inside the beaten egg whites, which causes them to lose their volume.

Can quiche be eaten cold?

Yes, quiche can be enjoyed both hot and cold, making it versatile for various meals.

What is quiche?

Quiche is a savory tart with a pastry crust, filled with a mixture of eggs, milk or cream, and often includes cheese, meat, or vegetables.

Can quiche be frozen?

Yes, quiche can be frozen, although the texture might change slightly upon reheating.

What's the key to a great quiche crust?

A great quiche crust is flaky and buttery, achieved by properly chilling and handling the pastry dough.

What's the secret to a perfectly risen soufflé?

The secret lies in properly beaten egg whites and a careful folding technique to incorporate air.

How long does a quiche last in the refrigerator?

A cooked quiche can last up to 3-4 days in the refrigerator.

Is it necessary to use a water bath for soufflés?

No, a water bath is not typically necessary for soufflés, but it can help provide a gentle, even heat.

Are soufflés hard to make?

Soufflés can be challenging due to the precision needed in beating egg whites and maintaining their structure during baking.

What type of dish is ideal for baking a soufflé?

A straight-sided ramekin or soufflé dish is ideal for baking a soufflé.

How versatile is quiche in terms of flavor?

Quiche is highly versatile and can be flavored with a wide range of ingredients, from different cheeses to meats and vegetables.

Can soufflés be made sweet?

Yes, soufflés can be sweet, with popular flavors including chocolate, lemon, and raspberry.

What's the difference between quiche Lorraine and a regular quiche?

Quiche Lorraine is a specific type of quiche originating from Lorraine, France, traditionally made with bacon and cheese.

Is it possible to overbeat egg whites for soufflé?

Yes, overbeating egg whites can make them too stiff and difficult to fold, affecting the soufflé's rise.

Can quiche be made gluten-free?

Yes, quiche can be made gluten-free by using a gluten-free pastry crust or by making a crustless version.

Are there any quick versions of quiche?

Yes, crustless quiches or quiche made with store-bought crust can be quicker alternatives.

Can soufflés be flavored with herbs or spices?

Absolutely, savory soufflés can be enhanced with herbs like chives or spices for added flavor.

What causes a soufflé to fail?

Common causes include underbeaten or overbeaten egg whites, improper folding, or incorrect oven temperature.
About Author
Written by
Janet White
Janet White has been an esteemed writer and blogger for Difference Wiki. Holding a Master's degree in Science and Medical Journalism from the prestigious Boston University, she has consistently demonstrated her expertise and passion for her field. When she's not immersed in her work, Janet relishes her time exercising, delving into a good book, and cherishing moments with friends and family.
Edited by
Aimie Carlson
Aimie Carlson, holding a master's degree in English literature, is a fervent English language enthusiast. She lends her writing talents to Difference Wiki, a prominent website that specializes in comparisons, offering readers insightful analyses that both captivate and inform.

Trending Comparisons

Popular Comparisons

New Comparisons