Spicy Smoked Apple Sage Mini Quiche

Ingredients

Phyllo cups
6 sheets Phyllo pastry, defrosted
2 tbsp. olive oil (or melted plant-based butter)

Filling
1 tbsp. plant-based buttery spread
⅓ cup sweet onion, finely diced
2 Field Roast Smoked Apple & Sage Plant-Based Sausages
⅓ cup celery, finely diced⅓ cup jarred roasted red pepper, finely diced
I tsp. spicy harissa paste

⅓ cup walnuts, toasted and roughly chopped
1 tbsp. fresh thyme, chopped
½ tsp. sea salt
¼ tsp. freshly ground black pepper
1 cup Creamy Original Chao Shreds
12 oz. JUST egg

Preparations

Preheat the oven to 375°F. Spray a 12-cup muffin pan with non-stick cooking spray.

For the phyllo cups: Carefully unroll the phyllo pastry and lay flat on a clean dry surface. Keep covered with a damp towel until ready to use. Lay out 1 sheet of phyllo, brush lightly all over with olive oil and place another sheet over top, smoothing with hands. Continue to oil and layer phyllo until it is 6 sheets thick. Using a 4” cookie cutter, stamp out 12 rounds from the phyllo. Nestle each round into a muffin cup, pressing to the bottom to fill the cup and crimping the edges to fit. Refrigerate the muffin pan until ready to fill.

For the filling: Melt the plant-based buttery spread in a non-stick skillet over medium heat. Add the sweet onion, and sauté, stirring occasionally, for 5 minutes until soft and just beginning to color.

With clean hands, crumble the Field Roast Smoked Apple & Sage Plant-Based Sausages into small even pieces. Add to the skillet along with the celery, roasted red pepper and harissa paste. Sauté for 3 to 4 minutes. Remove from the heat and add the walnuts, thyme, salt and pepper. Stir in ¾ cup of the Chao Shreds, Creamy Original and let melt for a minute before filling phyllo shells.

Divide the filling evenly between the 12 muffin cups. Pour in the JUST egg, filling cups most of the way to the top. Sprinkle tops with remaining ¼ cup shreds. Bake on the middle rack of the oven for 30 minutes, until phyllo is golden, and the filling is set. Allow to cool for 5 minutes in the muffin pan before removing mini quiche. Serve warm.