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Self-crusting Tempeh and Silverbeet Quiche



Made while not pastry crust however forms its own outer layer because it cooks.
For best results:
• gently oil or butter the dish before use.
• lookout to not over-mix the egg mixture once you add the flour or it should not type 2 layers because it cooks.
• Bake at a heat therefore the crust browns well.
• Leave to face for five minutes when removing from the kitchen appliance, before coming up.

Ingredients 

  • 1 massive onion, chopped
  • 3-4 garlic cloves
  • 1 tbsp butter
  • 4 eggs
  • 3/4 tsp salt
  • black pepper
  • 1 cup milk
  • 1/2 cup premix
  • 1 block tempeh
  • 1 massive bunch of silverbeet
  • 1 cup cheese


Steps 

  1. Cook the onion and garlic in butter till tender.
  2. Add cut silverbeet and cook till stale. Cool.
  3. Stir within the eggs, salt & pepper and milk, and beat with fork till mixed.
  4. Pour this mixture into an outsized bowl containing the flour, and stir with a fork till simply combined. Add the tempeh turn over one cm cubes, and cheese.
  5. Pour into a ready 20-23cm dish. nonmandatory - garnish with sliced tomato or thinly sliced red and inexperienced shrub. Bake at 220°C for 20-30 minutes, till gently bronzed and set within the centre.
  6. Leave to face for five minutes when removing from the kitchen appliance, before coming up.

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