Self-crusting Tempeh and Silverbeet Quiche

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, self-crusting tempeh and silverbeet quiche. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Self-crusting Tempeh and Silverbeet Quiche is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Self-crusting Tempeh and Silverbeet Quiche is something which I have loved my entire life. They are fine and they look fantastic.

Self-crusting Tempeh and Silverbeet Quiche JoJo Auckland, New Zealand Made without pastry crust but forms its own outer layer as it cooks. Put the chopped onion garlic and butter in a pan and cook until tender, set aside to cool. Cook the sliced silverbeet and cubed potatoes. Put the eggs milk and salt in a bowl and beat with a fork until mixed.

To begin with this recipe, we must first prepare a few ingredients. You can cook self-crusting tempeh and silverbeet quiche using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Self-crusting Tempeh and Silverbeet Quiche:
  1. Make ready 1 large onion, chopped
  2. Take 3-4 garlic cloves
  3. Take 1 tbsp butter
  4. Prepare 4 eggs
  5. Get 3⁄4 tsp salt
  6. Prepare black pepper
  7. Make ready 1 cup milk
  8. Take 1⁄2 cup self-raising flour
  9. Get 1 block tempeh
  10. Prepare 1 large bunch of silverbeet
  11. Get 1 cup grated cheese

Then add all other ingredients- this ensures the filling is distributed evenly. Delicious & Simple Self Crusting Quiche. Create a wonderful self crusting quiche with whatever you have in the fridge - no special trips to the supermarket! Add chopped filling ingredients and then pour into a greased quiche dish.

Instructions to make Self-crusting Tempeh and Silverbeet Quiche:
  1. Cook the onion and garlic in butter until tender.
  2. Add chopped silverbeet and cook until wilted. Cool.
  3. Stir in the eggs, salt & pepper and milk, and beat with fork until mixed.
  4. Pour this mixture into a large bowl containing the flour, and stir with a fork until just combined. Add the tempeh cut into 1 cm cubes, and cheese.
  5. Pour into a prepared 20-23cm dish. Optional - garnish with sliced tomato or thinly sliced red and green capsicum. Bake at 220°C for 20-30 minutes, until lightly browned and set in the centre.
  6. Leave to stand for 5 minutes after removing from the oven, before turning out.

Create a wonderful self crusting quiche with whatever you have in the fridge - no special trips to the supermarket! Add chopped filling ingredients and then pour into a greased quiche dish. Add cooked onion and mushroom mix, then the broccoli. Self-crusting quiches are made without pastry crusts but form their own fairly firm outer layers as they cook. For best results you need to remember these points: Use a metal pie plate or flan tin with a solid (not push-out) base.

So that is going to wrap it up with this special food self-crusting tempeh and silverbeet quiche recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!