Pepper Jack and Sun Dried Tomato Souffle and the Zombie Apocalypse Store, Las Vegas!
Shawna's Food and Recipe Blog
Shawna's Food and Recipe Blog
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  • 2 egg white souffle, because I like tall souffles. For the souffle in the pictures, I only used 1 egg white. The texture turned out to be very nice and light, with no oil separation from the pepper jack cheese. Some people prefer a moist texture souffle. If you prefer a dryer souffle texture, then add a second egg white.
  • 20 minutes in a
  • 375 degree oven
  • 2 sauce portions! The base of this sauce is a plain bechamel with no onion pique and no nutmeg. The pepper jack cheese is all the flavor this mornay needs.
  • 1 egg white will create a light airy moist cheese souffle. If you choose to use 2 egg whites, the texture will be very light and airy, but not quite as moist. Use a collar like the one in the picture above if you make a large souffle or if you chose to use 2 egg whites.
  • 375 degree oven for 20 minutes Note: For the tall collared souffle method, place the souffle on a counter top. Remove the collar, before plating.



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