Easiest Way to Make Delicious Self-crusting Tempeh and Silverbeet Quiche

Self-crusting Tempeh and Silverbeet Quiche. Great recipe for Self-crusting Tempeh and Silverbeet Quiche. Made without pastry crust but forms its own outer layer as it cooks. Self-crusting Tempeh and Silverbeet Quiche step by step.

Pour this mixture into a large bowl containing the flour, and stir with a fork until just combined. Self-crusting Tempeh and Silverbeet Quiche step by step. Add chopped silverbeet and cook until wilted. You can cook Self-crusting Tempeh and Silverbeet Quiche using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Self-crusting Tempeh and Silverbeet Quiche

1. It's 1 of large onion, chopped.
2. It's 3-4 of garlic cloves.
3. It's 1 tbsp of butter.
4. You need 4 of eggs.
5. Prepare 3/4 tsp of salt.
6. It's of black pepper.
7. You need 1 cup of milk.
8. You need 1/2 cup of self-raising flour.
9. It's 1 block of tempeh.
10. It's 1 of large bunch of silverbeet.
11. You need 1 cup of grated cheese.

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. Impossible Quiche (self-crusting) 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. Self-crusting quiches are made without pastry crusts but form their own fairly firm outer layers as they cook.

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..

For best results you need to remember these points: Use a metal pie plate or flan tin with a solid (not push-out) base. This quiche is so easy to make, I often make it on a Sunday and enjoy it for lunch throughout the week. It's also a great option if you have food allergies. You can use rice flour instead of wheat flour, and swap the chorizo for ham chunks - or leave the meat out. Keep up to date with our weekly newsletter packed with, tips, news & competitions!