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

Self-crusting Tempeh and Silverbeet Quiche. 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. more JoJo Auckland, New Zealand Self-crusting Tempeh and Silverbeet Quiche instructions. Cook the onion and garlic in butter until tender.

Pour this mixture into a large bowl containing the flour, and stir with a fork until just combined.. 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. 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. You need 1 of large onion, chopped.
2. You need 3-4 of garlic cloves.
3. It's 1 tbsp of butter.
4. Prepare 4 of eggs.
5. Prepare 3/4 tsp of salt.
6. It's of black pepper.
7. You need 1 cup of milk.
8. Prepare 1/2 cup of self-raising flour.
9. It's 1 block of tempeh.
10. It's 1 of large bunch of silverbeet.
11. It's 1 cup of grated cheese.

Cook the sliced silverbeet and cubed potatoes. Put the eggs milk and salt in a bowl and beat with a fork until mixed. In a larger bowl put the flour then add the wet ingredients and stir till combined. Add the cooked silverbeet and potatoes onions and cheese.

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..

Blend, then pour into a greased pan, sprinkle with the sunflower and pumpkin seeds Delicious & Simple Self Crusting Quiche. Create a wonderful self crusting quiche with whatever you have in the fridge - no special trips to the supermarket! 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. I don't bother with this as i like to have a bit of a crunch in my quiche. Mix the milk, flour and eggs together in a large bowl, whisk/beat until smooth.