I make smoothies every morning for my wife and myself (and have for over a year now), and when working out also added protein powder. The only difference between our recipe and yours is an inclusion of a few ounces of greek yogurt.
On the days when I knew the workout would run long (and potentially make me late for work), I was making them the night before with no problem. As yossarian said, as long as you make sure the protein powder is fully blended/dissolved you'll be fine. I've noticed no graininess/texture difference between night-before and morning-of.
The ingredients do separate a little overnight, but a quick shake or stir and they're back to normal.
I would say to try it and see how it works with your exact combination of ingredients.
Something to watch out for: my wife swears that sometimes, making them beforehand would cause a bit of a "sharp" edge to the taste of the smoothie - if this is true, my guess would be the interaction between the acid in the fruit and the base in the dairy. But, not being a chemist I can't speak to that. I can, however, say that I personally haven't noticed a difference based on whether it was made the night before or not.
I see that you're not using ice; I don't know if you're using frozen berries or not, but if you're used to a chunkier ice-like smoothie from frozen berries, you'll lose that texture of course.
Blind baking is indeed just baking without a filling — it can be fully or partially. Typically you do this because your filling will either need to bake for a shorter time than your crust (a quiche for example) or not at all (a pie filled with some kind of pre cooked/set custard). It can also be done to help 'set' a crust against a filling that will make it rather soggy.
Oftentimes you will want something neutral in the shell to keep it from becoming a big bubbly, puffed up crust. This may be in the form of formal 'pie weights' or just a piece of parchment paper and some dry beans will suffice.
I have no idea why it's called blind baking, but the English.SE site is notoriously good at word origins.
Best Answer
The crust would get soggy.
If you want to make a quiche in advance, you can make the shell and blind bake it, if required. Wrap the shell in plastic wrap and refrigerate it over night.
You can make the filling custard and have it in a bowl (I would actually use a sealable container). Eggs and cream are highly perishable, so you want to refrigerate them right after mixing.
Then, to bake your quiche, all you need to do is pour the filling into the shell and bake.
The Kitchn and Fifteen Spatulas also say you can pre-bake your quiche and then reheat it the next day for service. Fifteen Spatulas even claims the flavors meld and improve.