Mini Brie and Apple Quiches

Brie and apples taste wonderful together in these mini quiches. Mini phyllo cups make it swift and simple to create an elegant appetizer in about 30 minutes. Mini phyllo (or fillo) shells are available in the freezer section near frozen appetizers. They do not need to be defrosted before filling and baking.

Ingredients

• 30 mini phyllo shells (two 1 9/10-ounce packages)
• ½ medium apple, peeled and finely diced
• 5 large eggs
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• Pinch of freshly ground pepper
• Pinch of ground nutmeg
• 4 ounces Brie (1/2 small wheel), cut into 30 squares

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    282 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 74 milligrams cholesterol; 125 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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30 quiches

Preparation

1. Preheat oven to 350 degrees Fahrenheit. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
2. Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
3. Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

30 minutes