Ingredients
- 1 pkt (12 ounces) frzn Corn Souffle, defrosted*
- Pastry for double-crust 9 inch pie, rolled to 1/8 inch thickness
- 3/4 c. (3 ounces) shredded Swiss cheese, divided
- 1/3 c. diced ham
- 1/4 c. lowfat sour cream
- 1 lrg egg, lightly beaten
- 2 Tbsp. minced green onion
- 1 Tbsp. all-purpose flour
- 1/8 tsp grnd black pepper
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Mini Corn Quiche
Servings: 1
Directions
- Sliced green onion and diced red bell pepper (optional)
- PREHEAT oven to 375 F. Grease mini muffin pans. CUT pastry into 36 two inch squares. Place squares in greased mini muffin pans, pressing down to create shells.
- COMBINE corn souffle, 1/2 c. cheese, ham, lowfat sour cream, egg, minced green onion, flour and pepper in medium bowl; mix well. Spoon mix into shells, filling 3/4 full. Sprinkle with remaining cheese. BAKE for 30 to 35 min or possibly till golden. Cold in pans on wire racks for 5 min. Garnish with sliced green onion and bell pepper before serving. Serve hot.
- *TO DEFROST: Remove tray from outer carton; remove film. Microwave on MEDIUM (50% power) for 6 to 7 min
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