Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, self-crusting tempeh and silverbeet quiche. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Self-crusting Tempeh and Silverbeet Quiche is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Get 1 large onion, chopped
- Get 3-4 garlic cloves
- Get 1 tbsp butter
- Take 4 eggs
- Get 3/4 tsp salt
- Prepare black pepper
- Make ready 1 cup milk
- Make ready 1/2 cup self-raising flour
- Take 1 block tempeh
- Make ready 1 large bunch of silverbeet
- Take 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.
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.
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.
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