Self-crusting Tempeh and Silverbeet Quiche

Name: Self-crusting Tempeh and Silverbeet Quiche
Cuisine: American
Ingredients: 1 large onion, chopped; 3-4 garlic cloves; 1 tbsp butter; 4 eggs; 3/4 tsp salt; black pepper; 1 cup milk; 1/2 cup self-raising flour; 1 block tempeh; 1 large bunch of silverbeet; 1 cup grated cheese

JoJo @cook_4859435

Auckland, New Zealand

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.
• Bake at a high temperature so the crust browns well.
• Leave to stand for 5 minutes after removing from the oven, before turning out.

JoJo @cook_4859435

Auckland, New Zealand

Saved

Ingredients

1large onion, chopped
3-4garlic cloves
1 tbspbutter
4eggs
3/4 tspsalt
black pepper
1 cupmilk
1/2 cupself-raising flour
1 blocktempeh
1large bunch of silverbeet
1 cupgrated cheese

Saved

Steps

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.