Self-crusting Tempeh and Silverbeet Quiche

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, self-crusting tempeh and silverbeet quiche. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Self-crusting Tempeh and Silverbeet Quiche is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Self-crusting Tempeh and Silverbeet Quiche is something which I have loved my whole life.

Self-crusting Tempeh and Silverbeet Quiche JoJo Auckland, New Zealand Made without pastry crust but forms its own outer layer as it cooks. I don't bother with this as i like to have a bit of a crunch in my quiche. Mix the milk, flour and eggs together in a large bowl, whisk/beat until smooth. Add the melted butter and season with salt and pepper.

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

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

It is known as a 'throw together' Quiche. 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.

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.

Cook the sliced silverbeet and cubed potatoes. Put the eggs milk and salt in a bowl and beat with a fork until mixed. Add cooked onion and mushroom mix, then the broccoli. Wash and pat dry the silverbeet, trim off the white stalks. Heat oil in a fry pan over medium heat.

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