Corn Quiche Minis From Stouffers Best Recipes

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CORN QUICHE MINIS (FROM STOUFFERS)

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Corn Quiche Minis (From Stouffers) image

This recipe comes from the back of a Stouffer's box. To locate Stouffers frozen corn souffle click here: http://www.stouffers.com/Products/ProductDetails.aspx?ProductId=97&ServingSizeId=0&ProductGroupId=0&SearchText=corn%20souffle&ServingSize=&ProductGroup=&cP=1&isPOn=True If you still can't find it at the store, we suggest using Recipe #37929. NOTE: We have not tried this recipe or Recipe #37929 as of yet.

Provided by 2Bleu

Categories     Cheese

Time 1h5m

Yield 36 mini quiches

Number Of Ingredients 11

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

Steps:

  • 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.

FRESH CORN QUICHE

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Fresh Corn Quiche image

Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.

Categories     Milk/Cream     Food Processor     Dairy     Vegetable     Breakfast     Brunch     Bake     Lunch     Corn     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 9

Ingredients:

  • 3 large eggs
  • 1/2 small onion, coarsely chopped
  • 1 tablespoon all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/3 cups half and half
  • 3 tablespoons butter, melted
  • 2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed
  • 1 deep-dish frozen pie crust, thawed

Steps:

  • Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.

LEFTOVER STUFFING QUICHE

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Leftover Stuffing Quiche image

Make and share this Leftover Stuffing Quiche recipe from Food.com.

Provided by anme7039

Categories     One Dish Meal

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients:

  • 1 1/2 cups prepared stuffing
  • melted butter
  • 1/2 cup cheese, shredded
  • 1 cup left over cooked meat
  • 1/2 tablespoon roasted garlic (optional)
  • 3 eggs, beaten
  • 1/3 cup milk
  • salt and pepper

Steps:

  • Preheat oven to 375°F.
  • In a small casserole dish pat the suffing into the dish forming a crust. If needed mix the stuffing with a bit of melted butter to help it adhere.
  • Bake the crust for about 8-10 minutes until it is slightly set.
  • Take casserole out of the oven and scatter cheese and meat over the crust.
  • Mix eggs, seasoning, garlic (I LOVE garlic, so you may want to add a great deal less), and milk together then pour into the caserole dish.
  • Bake quiche for about 30-35 minutes OR until set.

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