Self-crusting Tempeh and Silverbeet Quiche
Self-crusting Tempeh and Silverbeet Quiche

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, self-crusting tempeh and silverbeet quiche. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for 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.

Self-crusting Tempeh and Silverbeet Quiche is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Self-crusting Tempeh and Silverbeet Quiche is something which I have loved my whole life. They are nice and they look fantastic.

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

Heat a frying pan on medium. Add silverbeet and garlic to same pan. This is my favourite quiche recipe mainly because it is very vesatile. Impossible Quiche (self-crusting) This quiche is great for taking on picnics, it keeps well in the fridge, and is nice served either cold or warm for lunches or dinners with a salad.

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.

It is also quick and economical to prepare and is what Mum calls a "throw it all in" recipe because leftovers in the fridge get thrown into the basic egg and. This quiche is so easy to make, I often make it on a Sunday and enjoy it for lunch throughout the week. It's also a great option if you have food allergies. 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’s going to wrap it up for this exceptional food self-crusting tempeh and silverbeet quiche recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!