Self-crusting Tempeh and Silverbeet Quiche
Self-crusting Tempeh and Silverbeet Quiche

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, self-crusting tempeh and silverbeet quiche. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Self-crusting Tempeh and Silverbeet Quiche is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Self-crusting Tempeh and Silverbeet Quiche is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have self-crusting tempeh and silverbeet quiche using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Self-crusting Tempeh and Silverbeet Quiche:
  1. Make ready 1 large onion, chopped
  2. Take 3-4 garlic cloves
  3. Get 1 tbsp butter
  4. Prepare 4 eggs
  5. Take 3/4 tsp salt
  6. Make ready black pepper
  7. Prepare 1 cup milk
  8. Make ready 1/2 cup self-raising flour
  9. Prepare 1 block tempeh
  10. Make ready 1 large bunch of silverbeet
  11. Make ready 1 cup grated cheese
Instructions to make Self-crusting Tempeh and Silverbeet Quiche:
  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.

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