Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, self-crusting tempeh and silverbeet quiche. One of my favorites food recipes. This time, I am going to make it a little 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. 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. Add the melted butter and season with salt and pepper.
Self-crusting Tempeh and Silverbeet Quiche is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Self-crusting Tempeh and Silverbeet Quiche is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook self-crusting tempeh and silverbeet quiche using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Self-crusting Tempeh and Silverbeet Quiche:
- Take 1 large onion, chopped
- Make ready 3-4 garlic cloves
- Prepare 1 tbsp butter
- Get 4 eggs
- Get 3/4 tsp salt
- Prepare black pepper
- Get 1 cup milk
- Prepare 1/2 cup self-raising flour
- Make ready 1 block tempeh
- Get 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. 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.
So that is going to wrap this up with this exceptional food self-crusting tempeh and silverbeet quiche recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
