• 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


  1. Preheat oven to 180ºC
  2. Lightly grease a 25cm pie pan
  3. Pulse chickpeas, protein powder, and olive oil in a food processor and spread dough evenly over a lightly greased pie pan
  4. Bake the crust for 15 to 20 minutes until light golden brown
  5. Meanwhile, place bacon in a skillet and cook over medium-high heat until crispy. Remove from heat and crumble
  6. 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
  7. Bake at 180ºC for 40 minutes or until set