Spinach and Mushroom Mini Quiches

Veggie Quiches with Collagen Peptides

Perfect for brunch or a light, protein-packed meal, these Mini Veggie Quiches are as wholesome as they are delicious. Made with a simple wholemeal crust and filled with eggs, cottage cheese, and nourishing veggies, they’re baked to golden perfection in individual ramekins. Served with a refreshing glass of Strawberry Watermelon Collagen Peptides, this duo delivers on flavour, function, and feel-good nourishment

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

1. Preheat the oven to 160°C. Grease 2 small ramekins with a little oil.
2. In a bowl, combine the flour, salt, and olive oil. Gradually add water, mixing until a dough forms.
3. Roll out the dough into a thin sheet. Cut and press into the ramekins, covering the base and sides.
4. In a jug, whisk together the eggs, cottage cheese, salt, pepper, and dried herbs.
5. Divide the chopped mushrooms, red onion, and spinach evenly between the ramekins.
6. Pour the egg mixture over the fillings.
7. Bake for 40 minutes, or until the quiches are set and lightly golden on top.
8. 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