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

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, self-crusting tempeh and silverbeet quiche. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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. Add the melted butter and season with salt and pepper.

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

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

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

Steps 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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