Gluten Free Spinach Quiche with Bacon, Feta and Tomato

Gluten Free Spinach Quiche with Bacon, Feta and Tomato

Chēbē dough is just perfect for tarts, pies, and quiche. It is unlike many gluten free (and grain free) products because it rolls out flat without breaking, it holds the ingredients well, and it the flavor doesn’t overpower (i.e. work against) the fillings. So, surf the net and look for all of those tarts, pies, and quiches that make your mouth water (or use this recipe) and know that you will wow the hungry mouths at your table with Chēbē underneath it!

Gluten Free Spinach Quiche with Feta, Bacon and Tomato
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Course: Main Course
Servings: 3
Shell: (makes 14 – 15 oz dough, or 2/ 9” shells)
  • 1 package (7.5 oz) Chebe All Purpose Mix or other savory Chebe mix
  • 2 large eggs
  • 4 Tbsp milk or milk substitute
  • 1 oz Parmesan cheese shredded
  • 2 Tbsp softened butter or oil
  • 1 Tbsp olive oil for brushing the dough
  • 1 Tbsp butter
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 4 ounces spinach chopped (about 5 cups before chopping)
  • 10 oz half and half
  • 2 eggs
  • 1 egg yolk
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp fresh thyme
  • ½ tsp paprika
  • 4 ounces feta cheese
  • 1 tomato thinly sliced
  • 3 strips cooked 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.
Recipe Notes

*This recipe yields 2 shells. If you are making only one shell, you may wrap the second piece of dough tightly in a plastic wrap and store in the refrigerator for a day or two. Use this dough for a second tart shell, or make rolls or breadsticks from it (baking for about 20 minutes at 375F). Use oil on the waxed paper when rolling it flat. The dough will be a little softer and a little stickier, but still manageable. 


If you make two quiches at once, double the filling ingredients.


This recipe works great with Chēbē All-Purpose Bread Mix, but you may also try it with these Chēbē mixes:


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