If you are in the mood for a cozy, flavorful dish that bursts with autumnal charm, this Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage is an absolute must-try. It brings together the creamy tang of gorgonzola and the earthy warmth of sage in a delicate phyllo crust, perfectly complemented by the sweetness of caramelized onions and tender roasted pumpkin. Whether you’re making it for a special brunch or a comforting dinner, the Gorgonzola and Sage in this quiche create a magical balance that will keep you coming back for more.

Gorgonzola and Sage Recipe - Recipe Image

Ingredients You’ll Need

Though the ingredient list might seem extensive, every single item plays a crucial role in layering flavors and textures that make this quiche unforgettable. From the silky eggs to the fragrant sage, these essentials come together in perfect harmony.

1 tablespoon olive oil: Used for sautéing the onions to develop their deep caramelized sweetness.

2 cups onion, sliced: These transform into rich caramelized morsels that add depth and a touch of natural sweetness.
Water as needed: Helps gently cook the onions without burning, allowing them to soften and brown evenly.

2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces: Roasted until tender, they add a soft, slightly sweet texture with fall vibes.
1 tablespoon olive oil: Used for tossing with the pumpkin to ensure it roasts beautifully.

Salt and pepper to taste: Essential for seasoning and highlighting all the natural flavors.
8 sheets phyllo dough, thawed as directed on package: Creates a crisp, flaky crust that holds all the luscious filling.
1/4 cup olive oil: For brushing the phyllo layers to ensure a golden, buttery finish.

4 eggs, lightly beaten: The binding agent that holds the custard-like filling together.
1 cup half and half (or 1/2 milk and 1/2 heavy cream or 1 cup heavy cream): Adds creamy richness for a silky texture in the quiche’s custard.
2 ounces gorgonzola or other blue cheese, crumbled: The star ingredient that brings bold, creamy, slightly tangy flavor to the dish.

1 tablespoon sage, thinly sliced: This fragrant herb infuses the quiche with earthy warmth and a subtle hint of pine-like aroma.

How to Make Gorgonzola and Sage

Step 1: Caramelize the Onions

Begin by heating olive oil in a pan over medium heat and adding the sliced onions. Cooking them slowly is key—this takes about 10 to 15 minutes until they start to soften. Then lower the heat to just below medium, add a little water, cover the pan, and gently cook the onions for about 50 minutes. Stir frequently, adding small amounts of water if they start to stick, until the onions turn a deep golden brown and develop that melt-in-your-mouth sweetness you’re looking for.

Step 2: Roast the Pumpkin

While the onions do their magic, toss your pumpkin or butternut squash pieces with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated 350°F (180°C) oven for 30 to 40 minutes until tender and slightly caramelized. This roasting enhances the squash’s natural sweetness and creates a lovely textural contrast in the quiche.

Step 3: Prepare the Phyllo Crust

Grease your pie dish or springform pan, then brush a sheet of phyllo dough with olive oil and fit it into the dish, letting ends hang over the sides. Repeat this process with all eight sheets, layering and oiling each one. The result is a beautifully flaky and crisp crust that feels indulgent but light at the same time. Be gentle—phyllo is delicate but essential for giving this dish a wonderful crunch.

Step 4: Assemble the Quiche Filling

In a large mixing bowl, combine the caramelized onions, roasted pumpkin, beaten eggs, half and half, crumbled gorgonzola, and thinly sliced sage. The Gorgonzola and Sage provide a lively punch of flavor that elevates the sweet and savory elements in the filling. Pour this mixture into the prepared phyllo crust, spreading it evenly for a uniform bake.

Step 5: Bake to Perfection

Bake your quiche in a preheated 375°F (190°C) oven for 25 to 45 minutes, or until the top is golden brown and the center is set but still slightly jiggles. This careful baking ensures a rich, custardy texture without any wet spots, showcasing the beautiful balance of all the flavors, especially the distinctive Gorgonzola and Sage that define this dish.

How to Serve Gorgonzola and Sage

Garnishes

Fresh sage leaves, lightly fried until crispy, make an elegant and aromatic garnish that highlights the herbaceous notes in the quiche. You can also sprinkle a little extra crumbled gorgonzola on top after baking for a lovely finishing touch and an extra layer of tangy creaminess.

Side Dishes

This Gorgonzola and Sage quiche pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness. Roasted root vegetables or a simple tomato and cucumber salad also provide complementary textures and fresh flavors that enhance the main dish without overwhelming it.

Creative Ways to Present

For a stunning presentation, serve individual slices on wooden boards, pairing them with drizzles of honey or a balsamic glaze which contrasts gorgeously with the savory elements. You could even turn leftovers into elegant quiche tartlets by baking the filling in muffin tins lined with phyllo dough for a delightful appetizer or party snack.

Make Ahead and Storage

Storing Leftovers

After enjoying your quiche, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days while preserving the integrity of the Gorgonzola and Sage flavors.

Freezing

If you want to save some for later, wrap the cooled quiche tightly in plastic wrap and then foil before placing it in the freezer. It can last for about 1 month frozen, making it perfect for busy days when you crave something comforting and flavorful.

Reheating

For the best texture, reheat slices of quiche in a preheated oven at 350°F (175°C) for 10 to 15 minutes instead of microwaving. This keeps the phyllo crust crisp and lets the Gorgonzola and Sage filling warm evenly without turning soggy.

FAQs

Can I substitute the phyllo dough with regular pie crust?

Absolutely! While phyllo adds a flaky, delicate crunch, you can use a traditional pie crust for a heartier base if you prefer. Just keep in mind the texture will be different, but still delicious.

Is there a non-dairy alternative for the half and half?

You can substitute with unsweetened almond milk or oat milk, though the texture will be slightly less creamy. Adding a tablespoon of vegan butter can help mimic the richness of dairy.

Can I use fresh sage instead of dried?

Yes, fresh sage is actually recommended here for its bright, aromatic flavor that really complements the Gorgonzola. Be sure to slice it thinly so it distributes evenly through the filling.

How spicy or strong is the flavor of gorgonzola in this quiche?

Gorgonzola has a pleasantly tangy and creamy flavor that can vary in intensity from mild to bold depending on the brand. It adds a beautiful richness without overpowering the sweetness of the pumpkin and the earthiness of the sage.

Can I prepare this quiche entirely ahead of time?

You can prepare the filling and phyllo crust separately a day ahead, then assemble and bake just before serving to keep the crust crisp and the flavors fresh, especially the vibrant Gorgonzola and Sage.

Final Thoughts

This Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage is one of those dishes that feels like a warm hug on a plate. The wonderful combination of flavors and textures makes it a joy to prepare and savor. I truly hope you give this recipe a try and fall in love with the heavenly pairing of Gorgonzola and Sage as much as I have. Happy cooking!

Gorgonzola and Sage Recipe

★★★★★

5.2 from 5 reviews

Author: Mariam

Total Time: 1 hour 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage is a savory autumn delight featuring a flaky phyllo crust, sweet caramelized onions, tender roasted pumpkin, creamy blue cheese, and fragrant sage. Perfect for brunch or a cozy dinner, this quiche combines rich flavors and textures for a comforting dish that highlights seasonal ingredients.

Instructions

Caramelize the Onions: Heat 1 tablespoon 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 water, cover, and cook until onions are deep golden brown, about 50 minutes, stirring every 10 minutes for the first 30 minutes and every 5 minutes afterward. Add water as needed to prevent drying.
Roast the Pumpkin: Preheat oven to 350°F (180°C). Toss pumpkin pieces with 1 tablespoon olive oil and salt and pepper to taste. Spread on a baking sheet and roast until tender, about 30-40 minutes. Set aside to cool slightly.

Prepare the Phyllo Crust: Brush one sheet of phyllo dough with olive oil and fit it into the bottom of a greased 9-inch pie dish or springform pan, letting edges hang over. Repeat with remaining phyllo sheets, layering them and brushing each with olive oil to create a flaky crust.
Mix the Filling: In a large bowl, combine caramelized onions, roasted pumpkin, lightly beaten eggs, half and half (or milk and cream mixture), crumbled gorgonzola, and thinly sliced sage. Stir gently to combine all ingredients evenly.
Assemble and Bake: Pour the filling mixture 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, approximately 25-45 minutes. Let cool slightly before serving.

Notes

Use fresh or thawed phyllo dough; keep sheets covered with a damp towel to prevent drying while assembling.
Adjust roasting time of pumpkin based on size of pieces to ensure tenderness.
For a richer flavor, use a blend of half and half and heavy cream or full heavy cream.

Stir the caramelizing onions regularly and add water as needed to avoid burning and ensure even cooking.
This quiche can be served warm or at room temperature and pairs well with a green salad.

Prep Time: 20 minutes

Cook Time: 90 minutes
Category: Brunch, Main Dish
Method: Roasting, Caramelizing, Baking

Cuisine: American, European

Nutrition

Serving Size: 1 slice (1/8 of quiche)
Calories: 320 kcal

Sugar: 5 g
Sodium: 350 mg
Fat: 22 g

Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g

Carbohydrates: 20 g
Fiber: 3 g
Protein: 9 g

Cholesterol: 130 mg

Keywords: pumpkin quiche, caramelized onions, gorgonzola, sage, phyllo crust, roasted pumpkin, savory quiche, fall recipes