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Receta Mini Corn Quiche
by Global Cookbook

Mini Corn Quiche
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Ingredientes

  • 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

Direcciones

  1. Sliced green onion and diced red bell pepper (optional)
  2. 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.
  3. 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.
  4. TO DEFROST: Remove tray from outer carton; remove film. Microwave on MEDIUM (50% power) for 6 to 7 min