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Avocado, Rosemary Egg Mini Quiche

Avocado, Rosemary Egg Mini Quiche

When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.

Avocado, Rosemary Egg Mini Quiche


  • 6 ea. eggs
  • 2 ea. Avocados From Mexico, chopped in cubes
  • 1/2 c. heavy cream
  • 1/2 c. mozzarella cheese, shredded
  • 2 T. rosemary, finely chopped
  • 1 t. salt
  • 1/2 t. black pepper
  • Non-stick cooking spray to taste


  1. Preheat the oven to 350ºF.
  2. Spray a muffin tin with non-stick cooking spray.
  3. In a medium bowl, add the cream, eggs, salt and pepper and whisk until well combined.
  4. Add the avocado, cheese and rosemary to the egg mixture and gently stir until well mixed.
  5. Evenly pour the egg mixture between 8 muffin cups in tin, approximately 2/3 full.
  6. Bake for 30 minutes until firm. Let cool 2-3 minutes, remove and serve.

Nutrition Facts

Recipe makes 8 servings

Serving Size 1 serving ( 0 )

Amount per serving

Calories 210

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat 18g 23%
    • Saturated Fat 7g 33%
    • Trans Fat 0g
    • Polyunsaturated Fat g
    • Monounsaturated Fat g
  • Cholesterol 165mg 55%
  • Sodium 400mg 17%
  • Total Carbohydrate 5g 2%
    • Dietary Fiber 3g 12%
    • Total Sugars < 1g
      • Includes 0g Added Sugars 0%
  • Protein 8g
  • Vitamin D 0.88mcg4%
  • Calcium 74mg6%
  • Iron 1mg6%
  • Potassium 320mg6%



Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes!

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