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Southwestern Mini Quiches

Southwestern Mini Quiches

Servings: 48 -50
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Author: Sandy / Reluctant Entertainer
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.

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.