Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, self-crusting tempeh and silverbeet quiche. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Self-crusting Tempeh and Silverbeet Quiche is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Self-crusting Tempeh and Silverbeet Quiche is something which I have loved my whole life.
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.
To begin with this particular 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 cook that.
The ingredients needed to make Self-crusting Tempeh and Silverbeet Quiche:
- Get 1 large onion, chopped
- Take 3-4 garlic cloves
- Make ready 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
- Make ready 1 block tempeh
- Get 1 large bunch of silverbeet
- Take 1 cup grated cheese
Ingredients of Self-crusting Tempeh and Silverbeet Quiche. Heat a frying pan on medium. Add silverbeet and garlic to same pan. This is the most bizarre recipe but it works! basically the heavy ingredients sink and forms a kind of pasty crust. it's not a perfect crust but my god it tastes good. no rolling out the crust before hand and then putting the ingredients on top. this is a one bowl recipe (if you don't want to pre-cook any of the veggie) and i whipped this up in ten minutes.
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.
This is my favourite quiche recipe mainly because it is very vesatile. Self Crusting Zucchini Quiche Self Crusting Vegetable Quiche Butterscotch Self Saucing Pudding Ham, Corn and Cheese Quiche. Keep up to date with our weekly newsletter packed with, tips, news & competitions! Required fields are marked * Comment. 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.
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