Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, self-crusting tempeh and silverbeet quiche. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Self-crusting Tempeh and Silverbeet Quiche is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Self-crusting Tempeh and Silverbeet Quiche is something that I have loved my whole life. They’re fine and they look fantastic.
Self-crusting Tempeh and Silverbeet Quiche JoJo Auckland, New Zealand Made without pastry crust but forms its own outer layer as it cooks. 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.
To get started with this recipe, we must first prepare a few components. 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:
- Prepare 1 large onion, chopped
- Prepare 3-4 garlic cloves
- Prepare 1 tbsp butter
- Make ready 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
- Take 1 large bunch of silverbeet
- Prepare 1 cup grated cheese
Put the eggs milk and salt in a bowl and beat with a fork until mixed. 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. Add cooked onion and mushroom mix, then the broccoli. Wash and pat dry the silverbeet, trim off the white stalks.
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.
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. Self-crusting quiches are made without pastry crusts but form their own fairly firm outer layers as they cook. For best results you need to remember these points: Use a metal pie plate or flan tin with a solid (not push-out) base.
So that is going to wrap this up for this exceptional food self-crusting tempeh and silverbeet quiche recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
