Last minute Dinner Idea- Upside down Quiche
Quiche is a well-loved classic, but the upside-down quiche turns the familiar on its head — literally. By flipping the baking process, this dish offers a delightful surprise with a golden, crispy top and a rich, custardy base beneath.
Unlike traditional quiche where the crust lines the bottom of the pan, upside-down quiche often skips pastry altogether or places key ingredients like cheese or bacon at the base, allowing them to caramelize beautifully as they bake. When turned out after cooking, what was once the bottom becomes a flavorful, golden crown.
This method is not only visually striking but also time-saving — no need for blind baking a crust or worrying about soggy bottoms. It's also incredibly versatile: layer your favorite vegetables, meats, and herbs at the base, pour over a seasoned egg and cream mixture, and bake until set. Invert to serve, revealing a beautifully caramelized top with soft, savory layers beneath.
*This will need a cupcake pan
Ingredients
For the quiche (will make one large quiche or about 8 cupcake sizes)
8-9 Eggs
1/4 of a Brie wheel
1/2 cup of diced Mushrooms
Half a Capsicum diced
3 Spring onions
1/2 cup of Spinach
1/2 a cup of Cherry tomato’s
1 sheet of Puff pastry
1 tbsp of crushed garlic
1 tsp of Parsley
1 tsp of Coriander
1 tsp of Pepper
Salt
For the salad
1/2 cup of Beetroot
1/4 cup Walnuts
1/4 cup Cranberries
Half a capsicum diced
1/2 cup of sliced Olives
1/2 cup cut in half Cherry Tomato’s
70 grams of Feta
Salad mix (Rocket, S pinach mix)
For the dressing either use a lemon or vinaigrette
Instructions
Turn on the oven to 180c
Allow Pull out a single sheet of puff pastry out of the freezer and allow to thaw
Cup up 1/2 cup of cherry tomatoes into quarters, place on a baking sheet and drizzle with olive oil and soem salf and pepper. This will need to be checked regularly until they are golden brown and soft.
While the cherry tomatoes cook, start putting the salad together (but don’t add the dressing until ready to serve)
Wash the salad mix, and place into a bowl when dry, take 1/2 cup of the spinach out of this to put into the quiche. Place the cranberries into the bowl, and chop up the walnuts until small pieces that are similar to the cranberries size and then put it into the same bowl. You can now put the remainder ingredients in, make sure you crumble the feta in and place into the fridge for when you are ready to serve.
Cut up the spring onion into even piece, similar to the size of the capsicum.
If you don’t have diced mushrooms, make sure you dice them up into small pieces to blend in with all the ingredients.
In a bowl, crack all the eggs and mix them adding and stirring in all the seasonings. This ensures that all the seasonings are well spread out.
Slowly add all the vegetable ingredients. And then add in small pieces of Brie that have been diced up.
oil the pan that you are going to be using, this will ensure that the quiche will pop out of the pan.
Cut the pastry down to fit the top of the pan hole, make sure they are a little larger than the holes.
With the oven cooked cherry tomato’s place them decoratively on the base of the pan, remember this will become the top of your quiche.
Scoop in the egg mix into the pans, make sure you mix it before you do this. Place the pastry on top of each quiche pushing gentle down to ensure the egg and pastry are touching.
Place in the oven for 15-30mins it should be golden brown on top and the egg should be completely cooked through.
Let the eggs cool a little bit before popping them out of the pan.
Now serve and enjoy!