Corn Quiche Minis From Stouffers Recipes

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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

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.

MINI QUICHES



Mini Quiches image

Provided by Duff Goldman

Categories     appetizer

Time 1h45m

Yield 24 mini quiches

Number Of Ingredients 13

Nonstick cooking spray
2 1/2 cups all-purpose flour, plus more for dusting
Kosher salt
2 sticks (1 cup) cold unsalted butter, cubed
Up to 1/2 cup ice water
4 ounces thick-cut bacon, diced
3 large eggs
1/2 cup whole milk
1 cup crème fraîche
Ground white pepper
1/2 cup grated fontina cheese
2 tablespoons chopped fresh chives, plus more for garnish
1/2 cup cream cheese, at room temperature

Steps:

  • Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray.
  • In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms-all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes.
  • Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes.
  • In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crème fraîche and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring.
  • To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust.
  • Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crème fraîche and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives.

MINI CHEESY CORNBREADS



Mini Cheesy Cornbreads image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 4 mini cornbreads

Number Of Ingredients 9

2 1/2 cups yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup grated Parmesan
3/4 cup grated sharp white Cheddar (on the fine holes of a box grater)
1 3/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus 2 tablespoons, cut into 4 pieces
3 large eggs

Steps:

  • Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
  • Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
  • Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
  • Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.

MINI QUICHE 4 WAYS



Mini Quiche 4 Ways image

Many nights, I have about a half serving of vegetables left over. What do you do with a couple of tablespoons of cooked broccoli or spinach no one had room for at dinner? What about that odd slice of ham, or the extra slice of prosciutto that you didn't need for a recipe? Here's a way to use up lots of little "extras" and jazz up your weekend brunch.

Provided by Bibi

Time 1h30m

Yield 16

Number Of Ingredients 23

16 (4 inch) frozen tart shells, thawed
8 tablespoons grated Cheddar cheese
2 slices cooked bacon
4 tablespoons diced green bell pepper
4 tablespoons diced ham
4 tablespoons chopped, cooked broccoli
½ teaspoon dried thyme, divided
8 tablespoons grated Gruyere cheese
4 tablespoons cooked onions
4 tablespoons cooked mushrooms
½ teaspoon garlic powder, divided
2 thin slices prosciutto, diced
¼ cup cooked chopped spinach
½ teaspoon Italian seasoning
¼ teaspoon ground nutmeg
6 large eggs
1 cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
2 medium cherry tomatoes, halved lengthwise
4 teaspoons diced red onion
4 teaspoons minced fresh parsley
2 teaspoons minced fresh basil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
  • Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
  • Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
  • To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
  • Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
  • Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
  • Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
  • Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.

Nutrition Facts : Calories 381 calories, Carbohydrate 32.2 g, Cholesterol 101.8 mg, Fat 23.7 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 381.5 mg, Sugar 7.7 g

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