Self-crusting Tempeh and Silverbeet Quiche

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 220C 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.