These Southwestern Mini Quiches are delightful for breakfast, brunch, snacks, or a side served with a big bowl of soup or salad!

Southwestern Mini Quiches

Friends, Happy Friday! I love to feed people. It’s what I learned from my parents, and it’s fun. So when people come over, there’s usually food involved.

I recently shared about a brand new book, The Gift of Friendship, by Dawn Camp. My chapter in the book is called My Love Language is Food. Order your copy now, I promise you will be inspired and will love sharing this book with your friends :)

The Gift of Friendship #giftoffriendship

Southwestern Mini Quiches

Because it’s the weekend, and our kids will be home, I’m whipping up some yummy recipes. My secret to being able to feed lots of guests (without breaking the bank) is to keep menu planning really simple. Which can mean a few inexpensive foods, like these Southwestern Mini Quiches, plus chilis, soups, and recipes easily made in bulk that are not only easy, but healthy, too.

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These muffins are the perfect “bite,” but also yummy served with rice bowls, or even a giant taco salad.

Southwestern Mini Quiches

We’ll be getting together with family and friends this weekend … and because “communing” is all about being vulnerable, getting to know each other better, extending ourselves (maybe we stay at the table a little longer, to listen more), we also learn to love each other more!

Do you have any weekend entertaining plans?

Southwestern Mini Quiches

Southwestern Mini Quiches
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Southwestern Mini Quiches

These Southwestern Mini Quiches are delightful for breakfast, brunch, snacks, or a side served with a big bowl of soup or salad! Adapted from Bush’s Beans.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 48 -50
Print Recipe Pin Recipe

Ingredients
 

  • 1 can, 15.5 oz BUSH’S® Black Chili Beans
  • 2 pkgs, 14.1 oz refrigerated pie crust
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup red pepper, finely diced
  • 4 large eggs
  • Few dashes hot sauce, optional
  • 1/4 cup Trader Joe’s chili corn salsa, optional
  • 1/4 cup half & half

Instructions
 

  • Preheat oven to 375° F. Spray 2, 24-cup mini muffin tins with cooking spray.
  • Using a 2½ inch round cutter, cut 12 circles from each sheet of pie crust. Press 1 pie crust round into bottom and up sides of muffin cup. Repeat until all cups have pie crust.
  • Place 1 teaspoon of cheese in each muffin cup. Divide beans between each muffin cup (approximately ½ tablespoon per cup) and top with about ½ teaspoon of pepper.
  • Combine eggs and half & half and beat until well blended. (Add optional hot sauce or corn chili salsa). Pour mixture into crusts, filling ¼ inch to top.
  • Bake 25 minutes or until golden brown and bubbly. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

If you’re looking for more meatless appetizers, or entertaining for Game Day, here are a few more ideas over at Bush’s blog.

More Game Day or weekend entertaining bites:

Ricotta Lemon Basil Honey Bruschetta (one of my most popular recipes on RE!)

Cheesy Sausace Pizza Bread (FoodieCrush)

A whole bunch of recipes and ideas for Energy Bites (Gimme Some Oven)

Are you following my Game Day Pinterest Board?

Southwestern Mini Quiches