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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, self-crusting tempeh and silverbeet quiche. One of my favorites. This time, 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 popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Self-crusting Tempeh and Silverbeet Quiche is something that I have loved my entire life.

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. Great recipe for Self-crusting Tempeh and Silverbeet Quiche.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Self-crusting Tempeh and Silverbeet Quiche:
  1. Take 1 large onion, chopped
  2. Prepare 3-4 garlic cloves
  3. Take 1 tbsp butter
  4. Take 4 eggs
  5. Get 3/4 tsp salt
  6. Prepare black pepper
  7. Make ready 1 cup milk
  8. Prepare 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

Ingredients of Self-crusting Tempeh and Silverbeet Quiche. Heat a frying pan on medium. Add silverbeet and garlic to same pan. Delicious & Simple Self Crusting Quiche.

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.

Add silverbeet and garlic to same pan. Delicious & Simple Self Crusting Quiche. Create a wonderful self crusting quiche with whatever you have in the fridge - no special trips to the supermarket! 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. 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.

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