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.
Ingredients
Scale
Caramelized Onions
- 1 tablespoon olive oil
- 2 cups onion, sliced
- 1/4 cup water (divided, as needed for cooking)
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 for brushing
Filling
- 4 eggs, lightly beaten
- 1 cup half and half (or 1/2 cup milk and 1/2 cup 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 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
