Easiest Way to Cook Appetizing Self-crusting Tempeh and Silverbeet Quiche

Self-crusting Tempeh and Silverbeet Quiche. Cook the onion and garlic in butter until tender. A crustless quiche is just simple baked eggs — less rich than a quiche, with a little milk instead of all that cream — and literally anything else you want to The best crustless quiches never quite happen twice, as all those little bits bake up into one cheesy, satisfying breakfast slice. Smoky Tempeh Quiche with Eggplant Crust.

It's lighter than a traditional quiche, eggless and dairy-free with no compromise on the texture, yet very filling and satisfying. This is my favourite quiche recipe mainly because it is very vesatile. Tempeh is a plant-based protein source that originated in Indonesia. 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

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

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 simple Self-Crusting Quiche will practically cook itself! Just mix up your ingredients into a casserole and set it to cook!

Self-crusting Tempeh and Silverbeet Quiche instructions

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..

Pour into a prepared quiche dish. Add silverbeet and garlic to same pan. Seared pepper crusted kingfish, crisp silverbeet and anchovy mayonnaise. 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!