Bite Sized Brie & Apple Quiche | Recipe

We love serving these mini brie and apple quiches. We bake them & add just a pinch of nutmeg to give them a hint of fall flavor. If you’re looking for a sweeter option use a red apple, for a more tart taste then we suggest green apples

  • 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. 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.


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