Mini Brie and Apple Quiches

30 Mini Phyllo Shells (2, 1.9 oz packages)
½ medium apple, peeled, finely chopped
5 large eggs
1 tsp Dijon mustard
¼ teaspoon salt
Pinch of freshly ground pepper
Pinch of ground nutmeg
4 oz Brie (1/2 small wheel)

1. Preheat oven to 350 F.
2. Arrange phyllo shells on a large baking pan lined with parchment paper. 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 (do not overfill the shells). Place a brie square in each shell.
4. Bake until the egg is set, the brie is melted and they phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

Makes: 30 servings
Nutrition Per quiche: 39 calories; 2 g fat (1 g sat, 1 g mono); 39 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 65 mg sodium; 20 mg potassium.

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