Self-crusting Tempeh and Silverbeet Quiche

Easy Food Recipes for Beginners.

There are lots of sources of details on cooking. Some details is tailored from the direction of skilled cooks and not for the ordinary individual. It can be confusing to master all of the specifics that are available. The good news is, this Self-crusting Tempeh and Silverbeet Quiche recipe is simple to accomplish and will supply some great tips to you. They'll work for any person, even a newcomer.

  1. Ingredients of Self-crusting Tempeh and Silverbeet Quiche

  2. Self-crusting Tempeh and Silverbeet Quiche step by step

Self-crusting Tempeh and Silverbeet Quiche.

Self-crusting Tempeh and Silverbeet Quiche

Cooking Tips

Make sure that you never stop when you are cooking, as it is going to take a lot of technique and failures before you receive it done right. If you burn something, continue attempting. You are only going to become a terrific chef should you maintain your own friendships.

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

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