Avocado, Rosemary & Egg Mini Quiche, photo by Avocados From MexicoPhoto by Avocados From Mexico

Avocado, Rosemary & Egg Mini Quiche

Cuisine: American
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 8 servings

Recipe courtesy of Avocados From Mexico. For more recipes, tips and avo-fun, visit Vida Aguacate.


  • 2 Avocados from Mexico chopped
  • ½ cup cream
  • 6 eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup mozzarella cheese shredded
  • 2 tablespoons rosemary finely chopped

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  1. Preheat the oven to 350º F. 
  2. Spray a muffin tin with cooking spray.
  3. In a medium bowl, add the cream, eggs, salt and pepper and whisk until well combine.
  4. Add the avocado, cheese and rosemary and gently stir until well mixed.
  5. Pour the egg mixture equally into the muffing tin.
  6. Bake for 30 minutes until firm.
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