This is light and airy, just like a dessert soufflé. Serve it as soon as it comes out of the oven, though, because it quickly collapses and loses much of its charm. I've used smoked cheddar for an interesting flavor nuance; avoid using smoked Gouda, which doesn't melt well.
1 teaspoon butter or stick margarine
2 cups thinly sliced green onions
4 cups fresh breadcrumbs (about 9 ounces dense country bread)
2 1/2 cups fat-free milk
1/2 cup (2 ounces) shredded smoked cheddar cheese
1 tablespoon Dijon mustard
1 teaspoon hot paprika (or 1 teaspoon sweet paprika and 1/4 teaspoon cayenne pepper)
Dash of white pepper
3 large egg yolks
4 large egg whites
1/2 teaspoon cream of tartar
How to Make It
Preheat oven to 375°.
Melt butter in a medium nonstick skillet over medium-high heat. Add green onions, and sauté 4 minutes. Combine onion mixture, breadcrumbs, and next 6 ingredients (breadcrumbs through egg yolks) in a large bowl. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Fold egg white mixture into breadcrumb mixture; spoon into a 2-quart soufflé dish coated with cooking spray. Bake at 375° for 1 hour and 5 minutes or until set. Serve immediately.