Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, self-crusting tempeh and silverbeet quiche. It is one of my favorites food recipes. For mine, I’m gonna make it a 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 recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Self-crusting Tempeh and Silverbeet Quiche is something which I have loved my entire life. They are nice and they look fantastic.
To begin 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 that.
The ingredients needed to make Self-crusting Tempeh and Silverbeet Quiche:
- Make ready 1 large onion, chopped
- Take 3-4 garlic cloves
- Take 1 tbsp butter
- Take 4 eggs
- Prepare 3/4 tsp salt
- Take black pepper
- Make ready 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
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.
Instructions 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.
Cook the sliced silverbeet and cubed potatoes. 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. Self-crusting Tempeh and Silverbeet Quiche large onion, chopped • garlic cloves • butter • eggs • salt • black pepper • milk • self-raising flour Beth Rodgers 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.
So that’s going to wrap it up with this exceptional food self-crusting tempeh and silverbeet quiche recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
