Upside Down Quiche Recipes

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

UPSIDE-DOWN FRUIT CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.
• In medium bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the water until well blended. Stir in dried fruit and pecans to coat evenly. Pour into pan, and spread in an even layer; set aside.
• In small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In large bowl, beat 1/3 cup softened butter and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, about 1 minute or until fluffy. Beat in molasses. Beat in eggs, one at a time, until smooth. In small bowl, mix milk and brandy. On low speed, beat in one-third of the flour mixture, then half of milk mixture, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Pour and spread batter over dried fruit mixture in pan. Tap cake pan on counter 2 to 3 times to eliminate air bubbles from batter.
• Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes before serving.
• Cut into wedges. Store loosely covered in refrigerator.

UPSIDE-DOWN HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Squeeze and drain any excess moisture from hash brown potatoes.
• Stir potatoes and butter in a bowl; press mixture into the bottom and up the sides of a 10-inch pie dish to make a crust.
• Bake crust in preheated oven until lightly browned, 25 minutes.
• Beat heavy cream and eggs in a bowl. Remove potato crust from pie dish and break apart; stir potatoes into egg mixture in a bowl. Layer ham and Monterey Jack cheese blend into bottom of the empty pie dish; pour egg-potato mixture over ham and cheese.
• Bake quiche in preheated oven until eggs are set, about 30 minutes.

UPSIDE DOWN MUSHROOM GORGONZOLA TARTLETS

Steps:

• Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
• Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
• Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
• Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
• Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.

UPSIDE-DOWN BEEF QUICHE

Steps:

• Heat oven to 425° F. Grease 9-inch pie plate and set aside. Combine meat, green pepper, and onion in bowl. In another bowl, thoroughly combine mayonnaise, milk or half-and-half, eggs, cornstarch, cheese, herb seasoning, and salt and pepper to taste. Stir both mixtures together and pour into prepared pie plate. Roll out pastry and cover filling. Turn under edges and crimp cut 2 or 3 steam vents in crust. Bake for 10 minutes reduce heat to 375° F and continue baking for 20 to 30 minutes until filling is set and crust is golden brown. Let stand 10 minutes before slicing.* A purchased frozen pie shell, thawed, may be used.

UPSIDE DOWN QUICHE

Steps:

• Mix eggs, milk, garlic powder. Add spinach, mushroom, black olives, & bacon & blend thoroughly. Add remaining and additional items. Spray baking dish with Pam & pour mixture into dish. Lay 1 layer of crescent roll dough on top & bake. You can sprinkle shredded cheese on top before/after baking.
• If cooking in traditional oven, allow at least 25 minutes for cooking (make sure eggs are done). If using "ready, set, go" takes about 15 min if using full area.
• Can pre-prepare basic & add items according to individual tastes in a large family or party situation.

UPSIDE-DOWN CHICORY TART

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Bring a pan of salted water to the boil, cut the lemon in half, squeeze the juice into the water, then drop in the lemon halves. Boil the chicory for 2-3 mins until just wilted. Scoop the chicory into a bowl of iced water, then drain and sit on kitchen paper to absorb all the excess liquid.
• Heat the butter and sugar in an ovenproof frying pan, about 20cm in diameter. Cook for 4-5 mins until the sugar is turning golden and caramelising, then turn off the heat. Cram the chicory, cut-side down, in the caramel. Roll out the pastry on a lightly floured surface and cut to fit the pan. Scatter the cheese over the chicory, then drape over the pastry, tucking it down at the sides. Bake for 25-30 mins until the pastry is golden brown. Leave to rest for 5 mins before turning out onto a plate. Serve in slices with a side salad of winter leaves and walnuts.