Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, self-crusting tempeh and silverbeet quiche. It is one of my favorites. This time, I am going to make it a little bit unique. 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. 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. Put the chopped onion garlic and butter in a pan and cook until tender, set aside to cool.
Self-crusting Tempeh and Silverbeet Quiche is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Self-crusting Tempeh and Silverbeet Quiche is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to 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:
- Make ready 1 large onion, chopped
- Make ready 3-4 garlic cloves
- Get 1 tbsp butter
- Take 4 eggs
- Get 3/4 tsp salt
- Prepare black pepper
- Get 1 cup milk
- Take 1/2 cup self-raising flour
- Get 1 block tempeh
- Get 1 large bunch of silverbeet
- Prepare 1 cup grated cheese
It is known as a 'throw together' Quiche. Add the melted butter and season with salt and pepper. Pour this mixture into a well greased quiche/flan dish. Then add all other ingredients- this ensures the filling is distributed evenly.
Steps to make Self-crusting Tempeh and Silverbeet Quiche:
- Cook the onion and garlic in butter until tender.
- Add chopped silverbeet and cook until wilted. Cool.
- Stir in the eggs, salt & pepper and milk, and beat with fork until mixed.
- 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.
- 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.
- Leave to stand for 5 minutes after removing from the oven, before turning out.
Pour this mixture into a well greased quiche/flan dish. 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.
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