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Mini Corn Quiche recipe

Mini Corn Quiche.

Looking for a special appetizer for yournext party? Look no further than these easy yet elegant minicorn quiches. Quick to fix, yet a sure fire hit with all yourguests.

Recipe: Mini Corn Quiche

1 (12-ounce) package Classic Dishes CornSouffle, defrosted according to package directions
1 (9-inch) refrigerated double-crust pie pastry, rolled to 1/8-inchthickness
3/4 cup shredded Swiss cheese – divided use
1/3 cup diced ham
1/4 cup sour cream
1 large egg, lightly beaten
2 tablespoons chopped green onions
1 tablespoon all-purpose flour
1/8 teaspoon ground black pepper
4 sliced green onions, (optional)
1 diced red bell pepper, (optional)

  • Preheat oven to 375°F (190°C).Grease mini-muffin pans.
  • Cut pie crusts into 36 (2-inch) squares;press squares into prepared mini muffin pan cups, forming a squarebottom crust.
  • Combine corn souffl , 1/2 cup cheese,ham, sour cream, egg, chopped green onion, flour and pepper inmedium bowl. Spoon mixture into shells, filling 3/4 full. Sprinklewith remaining Swiss cheese.
  • Bake for 30 to 35 minutes or until goldenbrown. Cool in pans on wire racks for 5 minutes. Garnish withgreen onions and bell pepper.

    Makes 36 mini quiche.

    Recipe and photograph are the propertyof Nestl ® &, used with permission.

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  • Comments

    1 Comment


    Yum. I really need to get into baking more. The only problem is I always read your blog posts so late at night its too late to make it when I have the inspiration! Popping by and visiting thanks to Mum s Brunch. I now know what to make for our lunchboxes this week! I make mini quiches all the time but have never though to add corn to them. Let s see if the troops like the new twist ?? Thanks

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