Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, self-crusting tempeh and silverbeet quiche. One of my favorites food recipes. This time, I will 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 meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Self-crusting Tempeh and Silverbeet Quiche is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have 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
- Make ready 1 tbsp butter
- Get 4 eggs
- Take 3/4 tsp salt
- Take black pepper
- Prepare 1 cup milk
- Prepare 1/2 cup self-raising flour
- Get 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 it up with this special food self-crusting tempeh and silverbeet quiche recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
