Mini Brie and Apple Quiches
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 30mini phyllo shells (two 1 9/10-ounce packages)
- ½medium apple, peeled and finely diced
- 5large eggs
- 1teaspoon Dijon mustard
- ¼teaspoon salt
- Pinch of freshly ground pepper
- Pinch of ground nutmeg
- 4ounces Brie (½ small wheel), cut into 30 squares
Nutritional analysis per serving (30 servings)
37 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 55 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees Fahrenheit. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
- Step 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.
- Step 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.
Private Notes
Comments
We tried these as an intro to Thanksgiving Dinner. They were just a a little bland, to all guests. We used a supermarket brie, though, which could be the root cause of the poor results.
Make sure to beat the eggs very well to incorporate the whites. Otherwise, pouring becomes difficult and overfilling accidents will occur.
I used these as a basis for rosemary, shallot and sheep cheese tartlets in phyllo shells. I made the shells from phyllo sheets, rather than premade shells- it's not hard, just layer the sheets with melted butter. I layered cheese, caramelized shallots, egg whipped with fresh rosemary, and topped with (more) cheese. Delicious.
Was a nice change from the usual, but I don't think worth the effort. I splurged on really good brie, but I don't think it mattered. I was careful not to overfill the shells, so I appreciate the note about that. I also used only four eggs and less than a 1/2 apple, and there was plenty of liquid to fill the cups.
I tried this as written, and it was, indeed, bland. I made the following changes and they disappeared quickly! Decrease eggs to 3 Increase dijon mustard to 1 tablespoon Add 4 tablespoons heavy cream Add 1/2 cup shredded cheddar Add 1/4 teaspoon habanero sauce Use a very ripe quality brie, one verging on stinky. Everything else stays as written.
After reading comments, I decided to go for a stronger cheese: a creamy blue. The taste was nice but I would have preferred a softer apple instead of a pink lady. And for you who don’t like too much egg flavor, you could replace one or two by heavy cream, it would become more “quiche” like.
I agree these are pretty bland. Brie IS a mild cheese. I even added thyme and still kinda blah. I almost think some sharp cheddar mixed in the with eggs would liven it up. I made mine ahead so I’m going to sprinkle cheddar on top before I reheat in the oven. Also used frozen and thawed puff pastry cut into squares. Worked fine.
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