INGREDIENTS
- ½ cup Pro-Matrix Naked Whey
- 1 x 400g can chickpeas, drained
- 2 tablespoons olive oil
- 6 pieces bacon
- 2 ¼ cups egg whites
- 1 cup milk
- 300g fresh spinach
- 30g crumbled blue cheese
- ½ teaspoon salt
METHOD
- Preheat oven to 180ºC
- Lightly grease a 25cm pie pan
- Pulse chickpeas, protein powder, and olive oil in a food processor and spread dough evenly over a lightly greased pie pan
- Bake the crust for 15 to 20 minutes until light golden brown
- Meanwhile, place bacon in a skillet and cook over medium-high heat until crispy. Remove from heat and crumble
- Whisk together the bacon, egg whites, milk, spinach, blue cheese, and salt in a bowl until smooth; pour into the pie pan over the prebaked crust
- Bake at 180ºC for 40 minutes or until set