INGREDIENTS

  • 12 ounces frozen corn souffle, defrosted (Stouffer’s)
  • 2 (9inch) 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 onions , diced
  • 1/4 cup red peppers, diced

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Cut pie crusts into 36 two-inch squares.
  3. Press each square into well greased mini muffin pan cups,forming a square bottom crust.
  4. Combine Corn Soufflé, 1/2 cup cheese, ham, sour cream, egg, green onion, flour and pepper in a medium bowl.
  5. Spoon mixture into shells, filling 3/4 full.
  6. Sprinkle remaining Swiss cheese on top of mini quiches.
  7. Bakefor 30 to 35 minutes or until pie crust and filling are golden brown.
  8. Cool in pans on wire racks for 5 minutes.
  9. Garnish with sliced green onion and diced red pepper before serving.