Print This Recipe Written by Chacha on May 27th, 2012 in Appetizer, Quiche, Recipe | No Comments

Yields: 30 mini quiches.


30 mini phyllo shells (two 1.9-ounce packages)

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


Preheat oven to 350 degrees Fahrenheit.

Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.

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.

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.

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