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Spinach and Goat Cheese Upside Down Quiche

Here’s a quiche that looks like a pie. It’s a rich custard with creamy cheese, wilted spinach, sautéed onion, and a few fresh herbs, sort of a savory spinach flan. With a flaky whole wheat olive oil crust baked on top, I like to call it a spinach and goat cheese upside down quiche!

cut slice on plate of Spinach and Goat Cheese Upsde Down Quiche

Custards are easy to whip up using eggs and milk or cream. Eggs and leafy greens pair well, so when you have greens and eggs on hand, quiche is a grand idea. In this recipe, instead of baking your quiche inside a pie crust, we pour the filling into a pie pan and then randomly cover the top with whole wheat olive oil pastry. Easy!

sautéed spinach and garlic scapes in pan for Spinach and Goat Cheese Upside Down Quiche

All you do is sauté onions and garlic, throw in chopped herbs, and wilt in the spinach. Rub a bit of oil in the bottom of a pan and spread the seasoned spinach around. Next sprinkle on some sort of cheese, in this case goat cheese. Whisk eggs and milk or cream together and pour over the spinach and cheese.

The wholesome whole wheat olive oil dough comes together in 5 minutes. It doesn’t need time to chill or rest so you can roll the crust out right after you make it.

Besides the ease of making this pastry, the real beauty is you don’t have to worry about rolling it perfectly or getting into the pan with grace. You just roll out the dough beteen sheets of parchment, and then cut it into wedges to arrange almost haphazardly on top. The custard seeps through in the baking, and molds it all together.

collage of quiche ready for crust, and crust ready to top the custard for Spinach and Goat Cheese Upside Down Quiche

About the milk or cream. There are enough eggs and cheese in this recipe to set the custard. For the milk, you can use non-dairy milk, like almond, soy, cashew milks, or whole milk, low-fat milk, or half and half cream.

ready to bake Spinach and Goat Cheese Upside Down Quiche

When you cook a mixture of greens, cheese and custard stove top in a skillet, it’s a frittata. If the savory combo is baked in a pastry shell, you’ve got quiche. When the crust goes on top, in my book, it’s upside down quiche.

hot from the oven Spinach and Goat Cheese Upside Down Quiche

Serve your upside down quiche for brunch. Or a light afternoon lunch. I usually make it for our vegetarian dinner. Refrigerate any left over–it’s just as delicious cold!

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Adapted from Deborah Madison’s Spinach and Goat Cheese Pie in The Greens Cookbook. (Affiliate link)

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Nutrition Facts
Spinach and Goat Cheese Upside Down Quiche
Amount Per Serving
Calories 328 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 96mg32%
Sodium 400mg17%
Potassium 375mg11%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 4g4%
Protein 11g22%
Vitamin A 3060IU61%
Vitamin C 9.1mg11%
Calcium 145mg15%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.


  • I’ve never seen an upside down quiche before. Looks quite interesting and very clever I might add. 🙂 Of course the spinach and goat cheese filling is awesome! Love this! Reply · 10 July, 2014

    • Letty

      Thanks for writing MJ! Reply · 15 July, 2014

  • Savvy

    I’m grateful that I found you @ Deer Valley many seasons ago, then met you @ WS while you were doing a class. Your Snowball is a favorite…sitting on my shelf just waiting for my next cooking day. In the meantime, kale’s on the menu for making the quiche for dinner. Yum!! Reply · 28 November, 2014

    • Letty

      Thanks Savvy! I keep Chocolate Snowball on my cookbook shelf too! Reply · 29 November, 2014

  • Adrienne

    This is great! I’m having a brunch tomorrow for Thanksgiving and my daughter recently found out she has CMPA. I’m always looking for new recipes that don’t include cow’s milk! Reply · 23 November, 2016

    • Thanks Adrienne! How did the tart come out for you? Reply · 26 November, 2016

  • Michelle O'Mahoney

    I was looking for a vegan pastry although I did use cheese in the filling. The pastry was lovely, reminded me of a dear friend years ago whom introduced me to vegetarian food.

    I made mine with cauliflower, broccoli and feta., added some almonds, pine nuts and Parmesan. Very nice. I’m now thinking this pastry would make the basis fir some sort of sweet biscuit… Reply · 8 August, 2020

    • The nutty whole wheat along with the oil is so tasty, right? Reply · 9 August, 2020

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