Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, self-crusting tempeh and silverbeet quiche. One of my favorites. For mine, I’m gonna 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. 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.
Self-crusting Tempeh and Silverbeet Quiche is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Self-crusting Tempeh and Silverbeet Quiche is something that I have loved my whole life.
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
- Get 3-4 garlic cloves
- Prepare 1 tbsp butter
- Prepare 4 eggs
- Make ready 3/4 tsp salt
- Make ready black pepper
- Prepare 1 cup milk
- Make ready 1/2 cup self-raising flour
- Take 1 block tempeh
- Get 1 large bunch of silverbeet
- Make ready 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.
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.
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’s going to wrap this up with this special food self-crusting tempeh and silverbeet quiche recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
