Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage Recipe
This Roasted Pumpkin Quiche combines the sweet, earthy flavors of roasted pumpkin with the rich tang of caramelized onions, creamy gorgonzola, and aromatic sage, all nestled in a delicate phyllo pastry. Perfect for a cozy brunch or elegant dinner, this quiche offers a delightful balance of textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Caramelized Onions
- 1 tablespoon olive oil
- 2 cups onion, sliced
- Water as needed
Roasted Pumpkin
- 2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Phyllo Crust
- 8 sheets phyllo dough, thawed as directed on package
- 1/4 cup olive oil
Quiche Filling
- 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
- Caramelize the Onions: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced onions and sauté until tender, about 10-15 minutes. Reduce heat slightly below medium, add 1/4 cup of water, cover the pan and cook the onions until they turn a deep golden brown, approximately 50 minutes. Stir every 10 minutes during the first 30 minutes, then every 5 minutes afterward, adding more water if the mixture starts to dry out.
- Roast the Pumpkin: Toss the pumpkin pieces with 1 tablespoon of olive oil, then season with salt and pepper. Place the pumpkin on a baking tray and roast in a preheated oven at 350°F (180°C) until tender, about 30-40 minutes. Remove and set aside to cool.
- Prepare the Phyllo Crust: Grease a 9-inch pie dish or springform pan. Brush a sheet of phyllo dough with olive oil and place it in the pan, allowing the edges to hang over. Repeat with remaining sheets, layering them on top and brushing each with olive oil.
- Assemble the Quiche Filling: In a bowl, combine the caramelized onions, roasted pumpkin, beaten eggs, half and half, crumbled gorgonzola, and sliced sage. Mix gently until evenly combined.
- Fill and Bake: Pour the filling into the prepared phyllo crust. Bake in a preheated oven at 375°F (190°C) for 25-45 minutes, or until the quiche is golden brown on top and set in the center.
Notes
- Ensure the phyllo dough sheets remain covered with a damp cloth while assembling to prevent drying out.
- Use a mix of half and half or a combination of milk and cream to achieve desired creaminess.
- Stir the caramelizing onions frequently to prevent burning and achieve even color.
- Gorgonzola can be substituted with another blue cheese if preferred.
- Let the quiche cool slightly before slicing to help it set.
Keywords: pumpkin quiche, caramelized onions, phyllo crust, gorgonzola, sage, roasted pumpkin, autumn recipes, savory tart
