Susan's Mustard Cheese Souffle

We thought we had died and gone to heaven when our friend Susan Lichtenstein made this incredible savory souffle for us. It is easier than most souffles because it uses whole eggs. We recommend a good French grainy mustard, like Delouis Fils Old Fashioned Mustard. Or, be really creative and make this with the Laurent du Clos Walnut Dijon!

1 T. soft butter
1/4 c. and 2 T. freshly grated parmesan cheese
6 eggs
1/2 c. sour cream or light cream
1/4 c. whole grain mustard (more or less, to taste)
8 oz. gruyere cheese, cubed and chilled
8 oz. cream cheese, cubed and chilled

Butter a 2 quart souffle dish; dust with 2 T. parmesan. Mix eggs, sour cream, 1/4 c. parmesan and mustard in food processor. With motor running, add gruyere and cream cheese and blend 20-30 seconds until mixed (some shreds or bits of cheese are ok). Pour into prepared dish. Bake at 375 for 45-50 minutes, or until a knife inserted in the center comes out clean. Serve immediately.