Gluten Free Spinach Quiche with Bacon, Feta and Tomato - Chebe Recipes (2024)

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Prep Time

40 mins

Cook Time

40 mins

Total Time

1 hr 20 mins

Shell: (makes 14 – 15 oz dough, or 2/ 9” shells)

• 1package (7.5 oz)Chebe All Purpose Mix or other savory Chebe mix
• 2large eggs
• 4Tbspmilk or milk substitute
• 1ozParmesan cheeseshredded
• 2Tbspsoftened butteror oil
• 1Tbspolive oilfor brushing the dough

Filling:

• 1Tbspbutter
• 1small onionchopped
• 2clovesgarlicchopped
• 4ouncesspinachchopped (about 5 cups before chopping)
• 10ozhalf and half
• 2eggs
• 1egg yolk
• 1/2tspsalt
• 1/2tspfreshly ground black pepper
• 1tspfresh thyme
• ½tsppaprika
• 4ouncesfeta cheese
• 1tomatothinly sliced
• 3stripscooked bacon, chopped(optional)

Dough Instructions:

1. Preheat oven to 375F

2. Prepare the Chebe mix according to package directions, blending the mix with with the eggs, milk, 1 oz of cheese and , butter (instead of oil). Mix together with a fork until clumpy, then put it all together with your hands. Combine until well blended and smooth.

3. Separate the dough in half. This will give you two pieces weighing about 7 oz each*. Place a single piece of dough on a sheet of waxed paper. Spray the sheet lightly with oil (this is optional, but will help when separating the dough later). Using the heel of your hand, press the dough into an even round of about 8” diameter.

4. Flip the dough once, then place a second sheet of waxed paper on top of the dough and roll it flat with a rolling pin to about 11 inches in diameter. (Move the rolling pin from the center outwards to make it as round as possible but it does not need to be perfectly round).

5. Gently remove the top piece of waxed paper. (It is suggested to use a 9” tart pan with a removable bottom, but a 9” pie pan will also work.) Place the tart pan upside down over the exposed dough, leaving a couple of inches of dough around the circumference

6. Turn the pan back over together with the dough and waxed paper so that the paper is now on top of the pan. Slowly remove the waxed paper from the dough, allowing the dough to gently fall into the pan. It should fall in one piece, but if it separates in any place, you can mend it with your fingers. Press the dough into the pan, including the edges and sides. There should be some excess dough over the top of the rim of the pan. Remove this with your fingers or a knife.

7. Poke the dough in several places with the tines of a fork. Brush the surface of the dough with olive oil. Bake for 8 minutes. Remove from oven and let sit until ready to fill.

Filling Instructions:

1. Bring the oven temperature down to 350F

2. Melt the butter and sauté the onion for a minute, then add the garlic. Continue until the onion is softened. Add the spinach and continue sautéing until the spinach is cooked down.

3. Put the half and half in a pan and bring to a steam. Remove from the heat. In a separate bowl, combine the eggs, egg yolks and seasonings, whisking them together.

4. Slowly add the half and half to the egg mixture, stirring as it is added. Blend this well.

5. Layer the tomatoes on the shell, and then spread the spinach mixture over the tomatoes. Sprinkle the cheese over the spinach, and then pour the egg mixture over everything. Sprinkle the bacon and more of the thyme on top.

6. Bake for about 40 minutes or until the egg mixture is set. Remove and let rest for 10 minutes. Serve warm, at room temperature or refrigerate and warm up for later.