Easiest Way to Cook Yummy Self-crusting Tempeh and Silverbeet Quiche

Self-crusting Tempeh and Silverbeet Quiche. It's Springtime, so that means my chickens are laying their butts off (hee hee) and the Swiss Chard (aka Silverbeet) is growing like crazy. Smoky Tempeh Quiche with Eggplant Crust. No pastry is involved in this vegan quiche.

This simple Self-Crusting Quiche will practically cook itself! Just mix up your ingredients into a casserole and set it to cook! Self Crusting Quiche recipe: Try this Self Crusting Quiche recipe, or contribute your own. 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. Prepare 3-4 of garlic cloves.
3. You need 1 tbsp of butter.
4. It's 4 of eggs.
5. You need 3/4 tsp of salt.
6. You need of black pepper.
7. Prepare 1 cup of milk.
8. Prepare 1/2 cup of self-raising flour.
9. You need 1 block of tempeh.
10. It's 1 of large bunch of silverbeet.
11. It's 1 cup of grated cheese.

This self-crusting quiche is made without any pastry and forms a lovely firm, outer crusty layer as it cooks away in the oven! Serve with some tomato chutney for a delicious breakfast that the family will love! Tempeh is made with whole, fermented soy beans, so it's very dense, has a seedy texture, and is a little funky when raw. To get nice and tender, tempeh needs a bit more Crumbled tempeh makes for a ground meat substitute that's dense and nutty—perfect for earthy vegetarian tacos or sloppy Joes.

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..

Vegan quiche with a creamy and cheesy 'ricotta and spinach' filling, caramelised onions and a pumpkin crust. It has a naturally-sweet pumpkin pastry and a silverbeet 'ricotta' tofu filling. I think I need to schedule in more holidays and learn to practice compassionate self-talk. Evenly spread silverbeet mixture over base and pour egg mixture over silverbeet mixture. I interchange btwn walnuts and linseeds, whatever I.

Tweet

Subscribe to receive free email updates: