Recipe: Appetizing Self-crusting Tempeh and Silverbeet Quiche

Self-crusting Tempeh and Silverbeet Quiche. Great recipe for 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.

Self-crusting Tempeh and Silverbeet Quiche Lightly oil or butter the dish before use, regardless of the finish. Impossible Quiche (self-crusting) This quiche is great for taking on picnics, it keeps well in the fridge, and is nice served either cold or warm for lunches or dinners with a salad. It is also quick and economical to prepare and is what Mum calls a "throw it all in" recipe because leftovers in the fridge get thrown into the basic egg and. You can have Self-crusting Tempeh and Silverbeet Quiche using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Self-crusting Tempeh and Silverbeet Quiche

  1. Prepare 1 of large onion, chopped.
  2. You need 3-4 of garlic cloves.
  3. Prepare 1 tbsp of butter.
  4. It’s 4 of eggs.
  5. It’s 3/4 tsp of salt.
  6. Prepare of black pepper.
  7. You need 1 cup of milk.
  8. You need 1/2 cup of self-raising flour.
  9. It’s 1 block of tempeh.
  10. It’s 1 of large bunch of silverbeet.
  11. It’s 1 cup of grated cheese.

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. • Bake at a high temperature so the crust browns w. Cook the chopped onion and garlic in butter until tender. Stir in the eggs, salt and milk, and beat with fork until mixed.

Self-crusting Tempeh and Silverbeet Quiche step by step

  1. Cook the onion and garlic in butter until tender..
  2. Add chopped silverbeet and cook until wilted. Cool..
  3. Stir in the eggs, salt & pepper and milk, and beat with fork until mixed..
  4. 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..
  5. 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..
  6. Leave to stand for 5 minutes after removing from the oven, before turning out..

Pour this into a large bowl containing the flower, and stir with the fork until combined. 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. Heat a frying pan on medium. Add silverbeet and garlic to same pan.