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.