Here's one that I make for most of our parties. Although I've never tried it, the recipe indicates that they can be made ahead and frozen for up to one week, allowed to come to room temperature and warmed in a 325 degree oven.

MEXICAN QUICHES

1/2 cup butter or margarine, softened
1 package (3 oz.) cream cheese, softened
1 cup all-purpose flour
1 cup grated Monterey Jack cheese (or pepper Jack, or combination of cheddar & Jack)
1 can (4 oz.) green chilies, chopped (or for spicier, use jalapenos)
2 eggs, lightly beaten
1/2 cup heavy cream
1/4 teaspoon salt
Freshly ground black pepper to taste

In a medium mixing bowl, combine the butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.

Preheat oven to 350 degrees. Divide the ball into 24 smaller balls and press into lightly greased cups of minature muffin pans to form shells. Sprinkle cheese and chilies in the bottom of each small pastry shell. Combine eggs, cream, salt and pepper. Pour over cheese and chilies in pastry shells. Bake 30 to 35 minutes. Yield: 24 mini quiches.


You could also add a few drops of Tabasco to the egg mixture and/or a pinch of cayenne.