Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, self-crusting tempeh and silverbeet quiche. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Self-crusting Tempeh and Silverbeet Quiche is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Self-crusting Tempeh and Silverbeet Quiche is something that I have loved my entire life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook self-crusting tempeh and silverbeet quiche using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Self-crusting Tempeh and Silverbeet Quiche:
- Prepare 1 large onion, chopped
- Take 3-4 garlic cloves
- Get 1 tbsp butter
- Take 4 eggs
- Get 3/4 tsp salt
- Take black pepper
- Get 1 cup milk
- Get 1/2 cup self-raising flour
- Take 1 block tempeh
- Prepare 1 large bunch of silverbeet
- Prepare 1 cup grated cheese
This simple Self-Crusting Quiche will practically cook itself! Just mix up your ingredients into a casserole and set it to cook! Pour into a prepared quiche dish. Seared pepper crusted kingfish, crisp silverbeet and anchovy mayonnaise.
Instructions 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.
Tempeh is a plant-based protein source that originated in Indonesia. It's made from fermented soybeans that have been formed into a block, though store bought tempeh often includes additional beans and grains. Though it's known for its high protein content. 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!
So that is going to wrap it up for this special food self-crusting tempeh and silverbeet quiche recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
