Quiche, Pumpkin, Main Dish, Gorgonzola (Print Version)
Ingredients:
01 -
1 tablespoon olive oil (for onions).
02 -
2 cups onion, sliced.
03 -
Water as needed (for caramelizing onions).
04 -
2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces.
05 -
1 tablespoon olive oil (for pumpkin).
06 -
Salt and pepper to taste.
07 -
8 sheets phyllo dough, thawed as directed on package.
08 -
¼ cup olive oil (for phyllo dough).
09 -
4 eggs, lightly beaten.
10 -
1 cup half and half (or ½ milk and ½ heavy cream or 1 cup heavy cream).
11 -
2 ounces gorgonzola or other blue cheese, crumbled.
12 -
1 tablespoon sage, thinly sliced.
Instructions:
01 -
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onions and sauté until tender, about 10-15 minutes.
02 -
Reduce the heat, add ¼ cup of water, cover, and cook the onions until caramelized, about 50 minutes. Stir every 10 minutes for the first 30 minutes and every 5 minutes for the last 20 minutes. Add more water if needed.
03 -
Meanwhile, toss the pumpkin with olive oil, salt, and pepper. Roast in a preheated 350°F (180°C) oven for 30-40 minutes until tender. Set aside.
04 -
Brush a sheet of phyllo dough with olive oil and fit it into a greased 9-inch pie dish, leaving the ends overhanging. Repeat with the remaining phyllo sheets, layering them.
05 -
In a bowl, mix together the caramelized onions, roasted pumpkin, eggs, milk, gorgonzola, and sage.
06 -
Pour the mixture into the phyllo crust.
07 -
Bake the quiche in a preheated 375°F (190°C) oven for 25-45 minutes, or until golden brown and set in the center.
Notes:
01 -
This quiche combines roasted pumpkin, sweet caramelized onions, and tangy gorgonzola for a flavorful fall dish.
02 -
Phyllo dough adds a light, flaky crust that complements the creamy filling.