This is a hopeless recipe! It would make baked omlette at best, and won't rise properly!!
For cheese souffle, check with Larousse or any competent French cook, you need to separate the yolks and the whites, mix the yolks in with a roux, add gruyere, whisk the eggs separately to a soft peak, and then layer (or 'fold') but NEVER stir the whites into the cheese and egg mixture, transfer to a well-buttered deep dish, bake immediately at medium heat WITHOUT opening the oven until fully done. Much easier to time in ramikins (10-15 mins, but you'll need to experiment to get it right for your own oven).