Spinach and Mushroom Mini Quiches
Posted May 2025
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
