Mini Brie & Apple Quiches

  • 30 mini phyllo shells (two 1.9-ounce packages; see Note)
  • 1/2 medium apple, peeled and finely diced
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of freshly ground pepper
  • Pinch of ground nutmeg
  • 4 ounces Brie (1/2 small wheel), cut into 30 squares
  1. Preheat oven to 350°F.
  2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
  3. 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.
  4. 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.

TIPS & NOTES

  • Note: Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking.

NUTRITION

Per quiche: 39 calories; 2 g fat ( 1 g sat , 1 g mono ); 3 g carbohydrates; 0 g added sugars; 2 g protein; 0 gfiber; 65 mg sodium; 20 mg potassium.

From Eating Well


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