Serves 2
Crust
100g wholemeal flour
Pinch of salt
1 tbsp olive oil
3–4 tbsp water
Filling
4 eggs
1/2 cup cottage cheese
Salt and pepper, to taste
1 tsp dried herbs
1/4 cup mushrooms, chopped
1 tbsp red onion, diced
3 tbsp frozen spinach, thawed and squeezed dry
To Serve
2 serves Strawberry Watermelon Collagen Peptides
2 glasses water
Instructions
Preheat the oven to 160°C. Grease 2 small ramekins with a little oil.
In a bowl, combine the flour, salt, and olive oil. Gradually add water, mixing until a dough forms.
Roll out the dough into a thin sheet. Cut and press into the ramekins, covering the base and sides.
In a jug, whisk together the eggs, cottage cheese, salt, pepper, and dried herbs.
Divide the chopped mushrooms, red onion, and spinach evenly between the ramekins.
Pour the egg mixture over the fillings.
Bake for 40 minutes, or until the quiches are set and lightly golden on top.
To serve, dissolve 2 scoops of Strawberry Watermelon Collagen Peptides into each glass of water. Stir well and enjoy with the quiches.
Macros
Calories: 513
Fat: 19.6g
Carbs: 45.6g
Protein: 39.7g
