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Four Cheese Soufflé
Recipe Submitted by the Cedar House Inn

3 Cups of shredded cheese (Sharp Cheddar, White cheddar, Monterrey Jack & Swiss)
1-1/2 tsps of powdered mustard (Coleman’s).
½ tsp each of salt & pepper
¾ cup half/half
9 extra large eggs
Chopped cilantro (optional)

Preheat oven to 325*. Grease a 9.5 inch round glass Pyrex baking dish.
Spread cheese over the bottom of prepared baking dish.

Stir the powdered mustard, salt, and pepper into a bowl with two tblsp of half/half. Wisk until smooth. Add eggs and remainder of half/half. Wisk until combined well. Pour into baking dish and sprinkle with parsley. Give the dish a little shake to ensure the cheese is evenly distributed.

Bake for 45 minutes or until set.

Top with fresh made salsa or serve on the side.


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