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Collagen Quiche Tart

Collagen Cookie Dough step by step

Collagen Quiche Tart Recipe :

Although some might consider this snack to be a bit time-consuming, you need to remember that a collagen quiche tart can be stored in a fridge for about at least a week. This amazing recipe will provide you with a pre-made snack which can be taken after a workout, for breakfast, or on a chill afternoon picnic.

Collagen Cookie Dough time

Total time needed to make: around 40-50 minutes (10 minutes of prep-time and around 30-40 minutes for cook time)

Collagen Cookie Dough surving

Servings: 8-10

Looking for a delicious low-carb high protein dish? This creamy collagen Quiche might just be the answer to your wildest desires. This recipe is based on a Quiche Lorraine recipe with no crust and hence lower carbs and calories with added collagen powder that makes it all the more creamy.

The Cottage cheese, eggs, and of course collagen protein powder within this recipe create an extremely nutrient-rich dish full of protein and amino acids, ideal for building muscles, strengthening hair, repairing guts, promoting Circulatory Health, and aiding skin and nails.

Collagen Quiche


30 grams of diced bacon (4 slices)

6 eggs

120 grams of cheese (we recommend swiss cheese, grated, or shredded) or that sweet sweet creamy taste

320 grams of cottage cheese 

4 heaping scoops of collagen peptide protein powder for that sweet sweet protein 

A few drops of virgin olive oil

100 grams of spinach, raw and chopped 

Salt, 2 tbsp 

Black pepper, 1 tbsp

Onion powder, 1 tbsp 

Garlic powder, 1 tbsp

Tips for better bites:

Instead of bacon, you can switch to pancetta, a salt-cured pork belly salume, around 150 grams. Ham will also do. 

Instead of swiss cheese, you can also take cheddar.

Collagen Cookie Dough Nutritional value

Nutritional value calculator:

  • Protein: 20.5g

    Calories: 185

    Carbs: 4.6g

    Net Carbs: 4.2g

    Fat: 9.1g

    Fiber: 0.4g

    Sugar: 3g

Collagen Cookie Dough step by step


Set your oven to 180 °C (350 °F) and preheat 

Crack your eggs in a rather large bowl, and put it aside for now. 

Pour your olive oil in a large pan, and let it heat on medium for about two minutes. If you see your oil is starting to smoke, put it aside and start over with less time for the second time around. 

Slice your bacon and add them to the pan. Turn the bacon around for about 3 minutes, or until the time you think they are ready. If you have opted for pancetta or ham, now is the time to add them to the pan. 

Use a blender to blend collagen and your cheese of choice. If they don’t combine too well, shake your blender slightly. 

Chop your spinach, and add them to the bacon, and let them droop for about two minutes. 

Mix your eggs until they are well-combined.

Add salt and other spices to the mix. Stir one more time. 

Remove your pan from the stone and add the egg mixture to the bacon/spinach mixture.

Place in the pre-heated oven with a lid on for about 25 minutes. Use foil to keep the final product moist if you have not used a lit before. 

Remove the quiche from the oven. One way to check whether your quiche is ready is to use a kitchen knife and insert it into the quiche. If the knife is coming out clean, your recipe is ready. Cheers. 

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