The majority of souffle recipes I come across call for a 1-1/2 quart
souffle. I have only a 1 quart, and I neither have nor want a 1-1/2
qt souffle since I most often cook for only one or two. The problem is
that the recipes call for x number of eggs, and so I can't just
multiply by 2/3 to get a scaled-back recipe. Has anyone come up with a
suitable way to overcome this, or am I going to have to just mix
together the egg-containing elements as if I were making the 1-1/2 qt
and then take 2/3 of that mixture, discarding the excess?

Incidentally, I've never made a souffle in my life, so this is all new.

Thanks,

Dan