How about an unusual Father’s Day present? The idea would be a gift of dad spending time in the kitchen with the kids making a one-dish breakfast. As part of the planning, the kids could take part in doing the shopping ahead of time, then set up the ingredients in the kitchen. Fun, right? Also, a memory maker.

This easy-to-make cheese souffle/flan recipe could be the ticket. It’s from Jacques Pepin’s newest cookbook, “A Grandfather’s Lessons: In the Kitchen with Shorey” (Houghton Mifflin Harcourt, $30). Pepin, recognized for his decades of culinary television shows and cookbooks, writes about cooking with his granddaughter in this latest book. He notes that the dish isn’t really a souffle or a flan, but a mixture of the two; maybe it’s a “soufflan.” The delicious concoction is much easier to make than a souffle; there’s no need to separate the eggs or beat the egg whites.

It’s a mix-it and bake-it kind of dish that everyone can enjoy.

Jacques’ Easy Cheese Souffle/Flan

Yield: 4 servings

INGREDIENTS

One 16-ounce container cottage cheese

One 8-ounce container whipped cream cheese

4 large eggs

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons minced fresh chives

1 teaspoon olive oil

PROCEDURE

1. Preheat oven to 375 degrees.

2. Place cottage cheese, cream cheese, eggs, salt and pepper in a food processor and process for 10 to 15 seconds. Add chives and process again.

3. Rub a 4- to 5-cup gratin dish with olive oil and fill with the egg mixture. Place gratin dish on a baking sheet and bake 40 to 45 minutes, or until it is just set. Serve immediately or allow to deflate and serve lukewarm.