Super Green Pesto Quiche with Collagen

Super 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 for 1.5 mins

1/2 tsp SPG - to taste

grated parmesan cheese

FOR PESTO

1/4 c Super Green Pesto Mix

1 c fine chopped fresh spinach

2 Tbsp grated Parmesan

DIRECTIONS

Cook pie crust accordning to package - Make sure you prick bottom with fork to prevent air bubbles while cooking. Once cooked, cool.

In a small blender/bullet , make your pesto mix with 1/4 cup of Super Green Pesto Mix, 1 c fine chopped spinach and 2 Tbsp grated Parmesan. Blend, add additional water if needed to blend smooth.

FOR FILLING; In a small bowl mix milk with collagen to ensure there are no lumps. Add the yogurt and mix.

In a larger bowl whisk your eggs, add your milk mixture, 1/4 cup of prepared pesto .

Pour into 2 pre-baked cooled pie crusts. Put 1 cup of spinach on each pie , add your steamed broccoli. Sprinkle on additional parmesan cheese. and your SPG.

Bake at 400 degrees for 35 minutes or until cooked through and lightly golden.