Green Pesto Quiche with Collagen

Green Pesto Quiche

Ingredients

5 large eggs

1 scoops (Blue Label) Collagen Peptides

3/4 cup milk of choice

1/4 c Plain Greek Yogurt 2%

1/2 grated Parmesan Cheese

2 c rough chopped fresh spinach

1 c broccoli - chopped and steamed

2 tsp Italian Rustico - to taste

grated parmesan cheese

FOR PESTO

1/4 c basil

2 tsp Italian Rustico Seasoning

1/2 c fine chopped fresh spinach

2 Tbsp grated Parmesan

1. Prepare the Crust:

   • Preheat your oven as directed on the pie crust package.

   • Prick the bottom of each crust with a fork to prevent air bubbles.

   • Bake according to package instructions, then remove from oven and let cool completely.

   Make the Pesto:

   • In a small blender or bullet, combine fresh basil, chopped spinach, Italian Rustico seasoning, and 2 Tbsp grated Parmesan.

   • Blend until smooth, adding a small amount of water if needed to reach a smooth consistency. Set aside.

2. Prepare the Filling:

   • In a small bowl, whisk together milk and collagen until no lumps remain.

   • Add yogurt and stir until smooth.

   • In a larger bowl, whisk the eggs, then add the milk mixture and prepared pesto. Stir until

     fully combined.

3. Assemble the Pies:

   • Divide the filling evenly between the two pre-baked, cooled pie crusts.

   • Top each pie with 1 cup of spinach and steamed broccoli.

   • Sprinkle with additional Parmesan cheese and SPG seasoning (salt, pepper, garlic).

4. Bake:

   • Bake at 400°F (200°C) for 35 minutes, or until the filling is set and the top is lightly golden.

5. Cool & Serve:

   • Let rest for 5–10 minutes before slicing and serving.