Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, self-crusting tempeh and silverbeet quiche. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Self-crusting Tempeh and Silverbeet Quiche is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Self-crusting Tempeh and Silverbeet Quiche is something that I’ve loved my entire life. They are fine and they look wonderful.
Self-crusting Tempeh and Silverbeet Quiche JoJo Auckland, New Zealand Made without pastry crust but forms its own outer layer as it cooks. 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.
To get started with this particular recipe, we must first 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
- Make ready 3-4 garlic cloves
- Get 1 tbsp butter
- Get 4 eggs
- Prepare 3/4 tsp salt
- Make ready black pepper
- Get 1 cup milk
- Prepare 1/2 cup self-raising flour
- Prepare 1 block tempeh
- Take 1 large bunch of silverbeet
- Take 1 cup grated cheese
Then add all other ingredients- this ensures the filling is distributed evenly. Delicious & Simple Self Crusting Quiche. Create a wonderful self crusting quiche with whatever you have in the fridge - no special trips to the supermarket! Add chopped filling ingredients and then pour into a greased quiche dish.
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.
Create a wonderful self crusting quiche with whatever you have in the fridge - no special trips to the supermarket! Add chopped filling ingredients and then pour into a greased quiche dish. Add cooked onion and mushroom mix, then the broccoli. 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’s going to wrap it up for this exceptional food self-crusting tempeh and silverbeet quiche recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
