Recipe: Delicious Self-crusting Tempeh and Silverbeet Quiche

Self-crusting Tempeh and Silverbeet Quiche. Make Your Weekend Better With Our Cheesy Quiche Recipes. 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 it cooks. Self-crusting quiches are made without pastry crusts but form their own fairly firm outer layers as they cook. For best results you need to remember these points: Use a metal pie plate or flan tin with a solid (not push-out) base. You can have Self-crusting Tempeh and Silverbeet Quiche using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Self-crusting Tempeh and Silverbeet Quiche

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

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. Heat a frying pan on medium.

Self-crusting Tempeh and Silverbeet Quiche instructions

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..

Add silverbeet and garlic to same pan. Cook the chopped onion and garlic in butter until tender. Stir in the eggs, salt and milk, and beat with fork until mixed. Pour this into a large bowl containing the flower, and stir with the fork until combined. 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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