Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, self-crusting tempeh and silverbeet quiche. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Self-crusting Tempeh and Silverbeet Quiche is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Self-crusting Tempeh and Silverbeet Quiche is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have self-crusting tempeh and silverbeet quiche using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Self-crusting Tempeh and Silverbeet Quiche:
- Take 1 large onion, chopped
- Prepare 3-4 garlic cloves
- Prepare 1 tbsp butter
- Make ready 4 eggs
- Get 3/4 tsp salt
- Prepare black pepper
- Prepare 1 cup milk
- Make ready 1/2 cup self-raising flour
- Get 1 block tempeh
- Take 1 large bunch of silverbeet
- Prepare 1 cup grated cheese
Put the chopped onion garlic and butter in a pan and cook until tender, set aside to cool. Cook the sliced silverbeet and cubed potatoes. Put the eggs milk and salt in a bowl and beat with a fork until mixed. Made while not pastry crust however forms its own outer layer because it cooks.
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.
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. 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 flour mixture. Place the finely chopped onion in a frying pan with a little oil. Cook gently for a few minutes, then place the sliced mushrooms and bacon (rind removed and chopped).
So that’s going to wrap this up for this exceptional food self-crusting tempeh and silverbeet quiche recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
