Self-crusting Tempeh and Silverbeet Quiche
1 huge onion, chopped
3-4 garlic cloves
1 tbsp butter
3/4 tsp salt
1 cup milk
1/2 cup self-raising flour
1 block tempeh
1 huge bunch of silverbeet
1 cup grated cheese
Cook the onion and garlic in butter until tender.
Add chopped silverbeet and cook till wilted. Cool.
Stir in the eggs, salt & pepper and milk, and beat with fork until mixed.
Pour this mix into a large bowl containing the flour, and stir with a fork till simply combined. Add the tempeh reduce 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, till lightly browned and set within the centre.
Leave to stand for 5 minutes after removing from the oven, before turning out.