Self-crusting Tempeh and Silverbeet Quiche

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special 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 well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Self-crusting Tempeh and Silverbeet Quiche is something that 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. Self-crusting Tempeh and Silverbeet Quiche Made without pastry crust but forms its own outer layer as it cooks. For best results: • Lightly oil or butter the dish before use. • Take care not to over-mix the egg mixture when you add the flour or it may not form two layers as it cooks. Add the melted butter and season with salt and pepper.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Make ready 1 large onion, chopped
  2. Prepare 3-4 garlic cloves
  3. Prepare 1 tbsp butter
  4. Get 4 eggs
  5. Make ready 3⁄4 tsp salt
  6. Prepare black pepper
  7. Get 1 cup milk
  8. Take 1⁄2 cup self-raising flour
  9. Make ready 1 block tempeh
  10. Take 1 large bunch of silverbeet
  11. Get 1 cup grated cheese

Put the eggs milk and salt in a bowl and beat with a fork until mixed. 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. No need to mess around with getting pastry just right - this self-crusting quiche takes all that hassle away, as it creates its own crust as it bakes.

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.

Mix the milk, flour and eggs together in a large bowl, whisk/beat until smooth. No need to mess around with getting pastry just right - this self-crusting quiche takes all that hassle away, as it creates its own crust as it bakes. Wash and pat dry the silverbeet, trim off the white stalks. Heat oil in a fry pan over medium heat. Stir in the eggs, salt and milk, and beat with fork until mixed.

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