Recipe: Perfect 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.

Add chopped silverbeet and cook until wilted. 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. You can have Self-crusting Tempeh and Silverbeet Quiche using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Self-crusting Tempeh and Silverbeet Quiche

1. Prepare 1 of large onion, chopped.
2. It's 3-4 of garlic cloves.
3. Prepare 1 tbsp of butter.
4. Prepare 4 of eggs.
5. You need 3/4 tsp of salt.
6. It's of black pepper.
7. It's 1 cup of milk.
8. It's 1/2 cup of self-raising flour.
9. It's 1 block of tempeh.
10. Prepare 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. 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. Self-crusting quiches are made without pastry crusts but form their own fairly firm outer layers as they cook.

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..

For best results you need to remember these points: Use a metal pie plate or flan tin with a solid (not push-out) base. Lightly oil or butter the dish before use, regardless of the finish. This is my favourite quiche recipe mainly because it is very vesatile. Heat a frying pan on medium. Add silverbeet and garlic to same pan.