Corn Quiche Minis (From Stouffers)
- Reviews 1
Ready In: 1 hr 5 mins
Yields: 36 mini quiches
Ingredients
- 12 ounces frozen corn souffle, defrosted (Stouffer's)
- 2 (9 inch) pie crusts
- 3 ounces swiss cheese, shredded and divided
- 1⁄3 cup cooked ham, sliced and diced
- 1⁄4 cup sour cream
- 1 egg, lightly beaten
- 2 tablespoons green onions, chopped
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon black pepper, to taste
- 1⁄4 cup green onion, diced
- 1⁄4 cup red pepper, diced
Directions
- Preheat oven to 375°F Cut pie crusts into 36 two-inch squares. Press each square into well greased mini muffin pan cups, forming a square bottom crust.
- Combine Corn Soufflé, 1/2 cup cheese, ham, sour cream, egg, green onion, flour and pepper in a medium bowl. Spoon mixture into shells, filling 3/4 full. Sprinkle remaining Swiss cheese on top of mini quiches. Bake for 30 to 35 minutes or until pie crust and filling are golden brown.
- Cool in pans on wire racks for 5 minutes. Garnish with sliced green onion and diced red pepper before serving.
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