Saturday, October 15, 2011

FALL TREATS: Mini BRIE & Apple QUICHES

Mini Brie and Apple Quiches


Brie and apples taste wonderful together in these mini quiches. Mini phyllo cups make it swift and simple to create an elegant appetizer in about 30 minutes. Mini phyllo (or fillo) shells are available in the freezer section near frozen appetizers. They do not need to be defrosted before filling and baking.




Ingredients
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


Preparation
1. Preheat oven to 350 degrees Fahrenheit. 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.
Yield: 30 quiches.
Nutrition information per serving (serving size: one quiche): 39 calories; 2 grams fat (1 gram saturated, 1 gram monounsaturated); 39 milligrams cholesterol; 3 grams carbohydrate; 0 grams added sugars; 2 grams protein; 0 grams fiber; 65 milligrams sodium; 20 milligrams potassium.



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