Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage
This Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage is a savory masterpiece that’s perfect for cozy fall mornings, brunches, or even dinner. The sweet roasted pumpkin pairs beautifully with the rich, tangy gorgonzola, while the caramelized onions and sage add layers of deep, earthy flavors. Wrapped in a crisp phyllo crust, this quiche is both elegant and rustic—an impressive dish for any occasion.
Ingredients:
- 1 tablespoon olive oil
- 2 cups onion, sliced
- Water, as needed
- 2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces
- 1 tablespoon olive oil
- 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 a mix of 1/2 milk and 1/2 heavy cream)
- 2 ounces gorgonzola or other blue cheese, crumbled
- 1 tablespoon fresh sage, thinly sliced
Directions:
1. 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 the heat slightly, add 1/4 cup of water, cover, and continue to cook the onions for another 50 minutes, stirring every 10 minutes for the first 30 minutes, then every 5 minutes thereafter. Add more water as needed to keep the onions from drying out. The onions should turn a deep golden brown.
2. Roast the Pumpkin:
Preheat the oven to 350°F (180°C). Toss the pumpkin or butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Spread the pumpkin pieces evenly on a baking sheet and roast for 30-40 minutes, or until tender and caramelized. Set aside.
3. Prepare the Phyllo Crust:
Increase the oven temperature to 375°F (190°C). Brush a sheet of phyllo dough with olive oil and place it into the bottom of a greased 9-inch pie dish or springform pan, allowing the edges to hang over the sides. Repeat with the remaining phyllo sheets, layering them to form a delicate, flaky crust.
4. Assemble the Quiche:
In a large mixing bowl, combine the caramelized onions, roasted pumpkin, lightly beaten eggs, half and half, crumbled gorgonzola, and fresh sage. Stir until the mixture is well combined. Pour the filling into the prepared phyllo crust, spreading it evenly.
5. Bake the Quiche:
Place the quiche in the preheated oven and bake for 25-45 minutes, or until the phyllo crust is golden brown and the center of the quiche is set. Allow the quiche to cool slightly before serving, letting the flavors meld together.
Quick Tips:
- Prevent Drying: When working with phyllo dough, keep the sheets covered with a damp towel while assembling the crust to prevent them from drying out.
- Customize the Cheese: If gorgonzola isn’t to your liking, try substituting it with feta, goat cheese, or even aged cheddar for a different flavor profile.
Recipe Details:
- Prep Time: 30 minutes
- Cooking Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Calories: 320 kcal per serving
- Servings: 8 servings
This Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage is the ultimate fall comfort food. The combination of sweet pumpkin, savory onions, and creamy gorgonzola creates a mouthwatering balance of flavors that’s perfect for a leisurely weekend brunch or a special holiday gathering. The flaky phyllo crust adds a delicate crunch, making this quiche as visually stunning as it is delicious!
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Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage
- Total Time: 1 hour 50 minutes
- Yield: 8 1x
Description
This Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage is a true celebration of fall flavors. The roasted pumpkin provides a warm, earthy sweetness that perfectly balances the sharp, tangy gorgonzola, while the caramelized onions add richness and depth. Fresh sage infuses the dish with a comforting herbal aroma, tying everything together beautifully.
Ingredients
1 tablespoon olive oil
2 cups onion, sliced
Water as needed
2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces
1 tablespoon olive oil
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 a mix of 1/2 milk and 1/2 heavy cream)
2 ounces gorgonzola or other blue cheese, crumbled
1 tablespoon fresh 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.
Slow Cook the Onions: Reduce the heat slightly, add 1/4 cup water, cover, and cook the onions for an additional 50 minutes until they turn a deep golden brown, stirring every 10 minutes for the first 30 minutes, then every 5 minutes thereafter. Add more water as needed to prevent drying.
Roast the Pumpkin: Preheat the oven to 350°F (180°C). Toss the pumpkin or butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until tender, about 30-40 minutes. Set aside once done.
Prepare the Phyllo Crust: Increase the oven temperature to 375°F (190°C). Brush a sheet of phyllo dough with olive oil and place it into the bottom of a greased 9-inch pie dish or springform pan, letting the edges hang over the side. Repeat with the remaining phyllo sheets, layering them on top of each other.
Assemble the Quiche: In a large mixing bowl, combine the caramelized onions, roasted pumpkin, eggs, half and half, gorgonzola, and sage. Pour the mixture into the prepared phyllo crust.
Bake: Bake the quiche in the preheated oven for 25-45 minutes, or until the crust is golden brown and the center is set. Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Calories: 320