Mini Corn Quiche

Mini Corn Quiche
Makes:
36 mini quiche
Prep Time:
25
minutes
Total Time:
60
minutes
based on
3 reviews
Looking for a special appetizer for your next party? Look no further than these easy yet elegant mini corn quiches. Quick to fix, yet a sure fire hit with all your guests.

In this recipe:


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Ingredients:

  • 1 package (12 ounces) STOUFFER'S Corn Souffle, defrosted*
  • 1 (9-inch) refrigerated double-crust pie pastry, rolled to 1/8-inch thickness
  • 3/4 cup (3 ounces) shredded Swiss cheese, divided
  • 1/3 cup diced ham
  • 1/4 cup sour cream
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped green onion
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground black pepper
  • Sliced green onions (optional)
  • Diced red bell pepper (optional)

Directions:

PREHEAT oven to 375° F. Grease mini-muffin pans.

CUT pastry into 36 two-inch squares. Place squares in prepared mini-muffin pans, pressing down to form shells.

COMBINE Corn Soufflé, ½ cup cheese, ham, sour cream, egg, chopped green onion, flour and black pepper in medium bowl; mix well. Spoon mixture into shells, filling ¾ full. Sprinkle with remaining cheese.

BAKE for 30 to 35 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Garnish with sliced green onions and bell pepper. Serve warm.

*DEFROST Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.


Reviews:

Review This Recipe
  •  Star(s)

    very tasty

    taruna bolding from

    These were a hit at our cook-out party. They are so tasty and quick to make. The only hitch was the pie crust didn't work at all. So I rolled out slices of white bread, cut them in fours and and sprayed them with olive oil before filling. They were done in 20 minutes and delicious!!

  •  Star(s)

    Fun to make

    Ingrid from Sacramento

    I decided to make these for a party. I could not find the corn souffle at any of my local stores so I substituted the spinach souffle instead. They still came out fine and one guest said she just couldn't stop eating them! All were gone at the end of the evening so I guess they were a hit! I would make them again.

  •  Star(s)

    An appitizer to surly please your pallet!

    Joanie Mayernick from Niceville, Fla

    My daughter made these mini corn quiches a few days in advance of Thanksgiving. She froze them in the mini muffin pan and put them in the oven right out of the freezer. They were so good everyone craved for more and more. We almost forgot about the turkey dinner awaiting us! This is a must try recipie-it will be a family favorite and absolutely perfect for guests!

Nutrition Facts

Serving Size: 1/36 of recipe

Servings Per Recipe: 36 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Mini Corn Quiche

    Ingredients

    • 1 package (12 ounces) STOUFFER'S Corn Souffle, defrosted*
    • 1 (9-inch) refrigerated double-crust pie pastry, rolled to 1/8-inch thickness
    • 3/4 cup (3 ounces) shredded Swiss cheese, divided
    • 1/3 cup diced ham
    • 1/4 cup sour cream
    • 1 large egg, lightly beaten
    • 2 tablespoons chopped green onion
    • 1 tablespoon all-purpose flour
    • 1/8 teaspoon ground black pepper
    • Sliced green onions (optional)
    • Diced red bell pepper (optional)

     

    Directions

    PREHEAT oven to 375° F. Grease mini-muffin pans.

    CUT pastry into 36 two-inch squares. Place squares in prepared mini-muffin pans, pressing down to form shells.

    COMBINE Corn Soufflé, ½ cup cheese, ham, sour cream, egg, chopped green onion, flour and black pepper in medium bowl; mix well. Spoon mixture into shells, filling ¾ full. Sprinkle with remaining cheese.

    BAKE for 30 to 35 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Garnish with sliced green onions and bell pepper. Serve warm.

    *DEFROST Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.

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