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Plantation Quiche

Plantation Quiche
Makes:
6
Prep Time:
10
minutes
Total Time:
75
minutes
based on
2 reviews
Plantation Quiche features a delightful combination of corn, chopped ham, diced green and red bell peppers plus shredded cheese. It is perfect for lunch, brunch, light dinner or entertaining too! You will love this colorful quiche option.

In this recipe:


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Ingredients:

  • 1 package (12-oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
  • 1 (9-inch) unbaked pie shell
  • 1 large egg, slightly beaten
  • 1/2 cup chopped ham
  • 2 tablespoons diced green or red bell pepper
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground black pepper
  • 3/4 cup shredded Swiss or Monterey jack cheese, divided

Directions:

PREHEAT oven to 375° F.

COMBINE corn soufflé, egg, ham, bell pepper, flour and black pepper in medium bowl. Sprinkle ½ cup cheese over bottom of pie shell; top with corn soufflé mixture. Sprinkle with remaining cheese.

BAKE for 45 to 50 minutes. Let stand for 10 minutes before cutting.


Reviews:

Review This Recipe
  •  Star(s)

    Very Good!

    Donna from Ohio

    This was so easy to make and tasted great!

  •  Star(s)

    Quick, Easy & Good

    Alison from

    I made this quiche for dinner and it was wonderful. My picky hubby and my 2 year old really liked it a lot. Quiche isn't just for breakfast anymore!!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

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

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    Plantation Quiche

    Ingredients

    • 1 package (12-oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
    • 1 (9-inch) unbaked pie shell
    • 1 large egg, slightly beaten
    • 1/2 cup chopped ham
    • 2 tablespoons diced green or red bell pepper
    • 1 tablespoon all-purpose flour
    • 1/8 teaspoon ground black pepper
    • 3/4 cup shredded Swiss or Monterey jack cheese, divided

     

    Directions

    PREHEAT oven to 375° F.

    COMBINE corn soufflé, egg, ham, bell pepper, flour and black pepper in medium bowl. Sprinkle ½ cup cheese over bottom of pie shell; top with corn soufflé mixture. Sprinkle with remaining cheese.

    BAKE for 45 to 50 minutes. Let stand for 10 minutes before cutting.

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