Introduction

This roasted pumpkin quiche combines the sweet earthiness of caramelized onions and tender pumpkin with the bold flavors of gorgonzola cheese and fresh sage. Wrapped in a delicate, crispy phyllo crust, it makes a stunning and flavorful dish perfect for brunch or a cozy dinner.

A round pie with a golden, flaky phyllo crust holds a creamy filling with visible bits of green herbs and melted cheese on top, showing one slice removed and placed on a stack of white plates beside a silver fork. The pie is on a white plate with a red and white checkered cloth underneath, set on a white marbled surface near a large orange pumpkin. To the right, a white mug with a brown geometric pattern filled with light amber tea with a tea bag hanging on the side completes the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil (for onions)
2 cups onion, sliced
Water as needed (for caramelizing onions)
2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces
1 tablespoon olive oil (for pumpkin)
Salt and pepper to taste
8 sheets phyllo dough, thawed as directed on package
1/4 cup olive oil (for brushing phyllo)
4 eggs, lightly beaten
1 cup half and half (or 1/2 milk and 1/2 heavy cream, or 1 cup heavy cream)
2 ounces gorgonzola or other blue cheese, crumbled
1 tablespoon sage, thinly sliced

Instructions

Step 1: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced onions and sauté until tender, about 10–15 minutes.
Step 2: Reduce heat to just below medium. Add 1/4 cup water, cover the pan, and cook the onions until deep golden brown, about 50 minutes. Stir every 10 minutes for the first 30 minutes and every 5 minutes afterward. Add more water if the pan starts to dry out.
Step 3: Meanwhile, toss the pumpkin pieces with 1 tablespoon olive oil and season with salt and pepper. Roast in a preheated 350°F (180°C) oven until tender, about 30–40 minutes. Set aside.
Step 4: Brush one sheet of phyllo dough with olive oil and carefully fit it into the bottom of a greased 9-inch pie dish or springform pan, letting the edges hang over the sides. Repeat with the remaining sheets, layering them one on top of another and brushing each with olive oil.
Step 5: In a large bowl, combine the caramelized onions, roasted pumpkin, beaten eggs, half and half, crumbled gorgonzola, and sliced sage. Mix gently to combine.
Step 6: Pour the filling into the prepared phyllo crust. Bake in a preheated 375°F (190°C) oven until the quiche is golden brown and set in the center, about 25–45 minutes.

Tips & Variations

Use butternut squash if pumpkin is not available for a slightly sweeter flavor.
For a milder cheese, substitute gorgonzola with feta or goat cheese.
To prevent the phyllo from drying out, keep sheets covered with a damp cloth while assembling.
Add a pinch of nutmeg or thyme to the filling for extra warmth and depth.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in the oven at 325°F (160°C) for about 10 minutes or in a microwave until warmed through. For longer storage, freeze the unbaked quiche wrapped tightly and bake from frozen, adding extra baking time as needed.

How to Serve

The image shows a round, rustic pie with a golden, flaky phyllo crust that is thick and crumpled around the edges. The pie filling has three visible layers: the bottom layer is bright orange, smooth and dense, likely pumpkin or squash; the middle layer is creamy white, soft and thick; the top layer is lightly speckled yellow with green herbs and browned bits, giving a textured look. A slice has been cut out, revealing these layers clearly. The pie sits on a white plate with some crust flakes scattered around on the plate. The scene is set on a white marbled surface with a red and white checkered cloth underneath the plate and a pumpkin in the background. A woman's hand is lightly touching the pie’s edge, and a white plate with a slice of pie and silver fork is blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, frozen phyllo dough works well. Just be sure to thaw it fully according to the package instructions before using to prevent tearing.

What can I substitute if I don’t have gorgonzola?

You can substitute gorgonzola with other blue cheeses, feta, goat cheese, or even sharp cheddar depending on your taste preference. Each will give a slightly different flavor profile.