Self-crusting Tempeh and Silverbeet Quiche

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, self-crusting tempeh and silverbeet quiche. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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.

Self-crusting Tempeh and Silverbeet Quiche is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Self-crusting Tempeh and Silverbeet Quiche is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have self-crusting tempeh and silverbeet quiche using 11 ingredients and 6 steps. Here is how you can achieve that.

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

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