Corn Quiche Minis From Stouffers Recipes

CORN QUICHE MINIS (FROM STOUFFERS)

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.

CHICKEN AND CORN IMPOSSIBLE QUICHE

Chicken and Corn Impossible Quiche image

If you are looking for something quick and easy this recipe is for you. A great way to use up any leftover chicken. Great for a picnic or quick lunch time snack. I sometimes add a few other vegetables when I have them left over.

Provided by Tisme

Categories Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups milk
4 eggs
90 g melted butter
1/2 cup plain flour
1 cup grated tasty cheese
1 cup chopped cooked chicken
125 g creamed corn
1 tablespoon chopped fresh parsley
1 tablespoon snipped chives
salt and pepper

Steps:

Whisk eggs, milk and butter together in a large jug.
Sift the flour into a bowl. Make a well in the centre and gradually whisk in the milk mixture. Mix in half the cheese and all remaining ingredients.
Spoon mixture into a deep greased pie 25cm pie plate.
Sprinkle with remaining cheese and bake in a moderate oven (180c) for 35-40 minutes or until firm.

Nutrition Facts : Calories 583.3, Fat 41.1, SaturatedFat 23.5, Cholesterol 337.6, Sodium 579.7, Carbohydrate 24.2, Fiber 0.8, Sugar 1.6, Protein 29.7

FRESH CORN QUICHE

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.

MINI CORNED BEEF QUICHE

Mini Corned Beef Quiche image

Corned beef hash, spinach, cheese, and egg baked in individual pie shells. Perfect for brunch.

Provided by Soup Loving Nicole

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

8 frozen mini pastry shells, thawed
3 eggs
½ cup milk
black pepper to taste
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
½ cup baby spinach leaves, torn
½ cup shredded sharp Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place shells on a baking sheet and prick holes in the bottom of the shells with a fork.
Whisk eggs, milk, and black pepper together in a mixing bowl until well blended.
Heat a large non-stick skillet over medium heat. Add corned beef hash; cook and stir until hot, about 5 minutes. Remove from heat.
Spoon 1 tablespoon of the corned beef hash into the bottom of each shell. Divide spinach among the shells; top with shredded cheese. Slowly pour egg mixture into the shells.
Bake in preheated oven until eggs are set, about 15 minutes.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 13.6 g, Cholesterol 184.8 mg, Fat 20 g, Fiber 1.1 g, Protein 17.9 g, SaturatedFat 9.2 g, Sodium 573.5 mg, Sugar 1.8 g

GOLDEN CORN QUICHE

Golden Corn Quiche image

I serve cut-up fresh fruit with this comforting quiche, which my vegetarian son really enjoys. You could also pair it with a slice or two of ham. Try it for brunch or dinner. -Donna Gonda North Canton, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

Dough for single-crust pie
1-1/3 cups half-and-half cream
3 large eggs
3 tablespoons butter, melted
1/2 small onion, cut into wedges
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 cups frozen corn, thawed

Steps:

Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 5 minutes. Remove foil; bake 5 minutes longer., In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts :

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