Mini Brie and Apple Quiches


  • 30 mini phyllo shells (2 1.9-oz packages) <or 1 puff pastry sheet>
  • 1/2 medium apple (Fuji), peeled and finely diced <3/4 apple if preparing with pastry sheet instead of phyllo shells>
  • 5 large eggs
  • 1 tsp. Dijon mustard
  • 1/4 tsp. 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 degrees.  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.

Note: these were very difficult to keep from overflowing.

Alternate Preparation: instead of using mini-shells, use an 8×8 baking dish and 1 puff pastry sheet.  Spray the baking dish with Pam.  Thaw the puff pastry sheet, and then press it into the 8×8 dish.  Bake for about 15 minutes at 350 degrees (until puffy and just starting to turn golden).  Take out of oven.  Spread apple pieces evenly over pastry sheet.  Then pour in all of the egg mixture and top with the Brie pieces.  Bake at 350 for about 20 minutes, until egg is set (so it doesn’t jiggle).

Source: Well’s Vegetarian Thanksgiving 2010 (NY Times),


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