Name: Quiche, Pumpkin, Main Dish, Gorgonzola
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: American
Ingredients: 1 tablespoon olive oil (for onions).; 2 cups onion, sliced.; Water as needed (for caramelizing onions).; 2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces.; 1 tablespoon olive oil (for pumpkin).; Salt and pepper to taste.; 8 sheets phyllo dough, thawed as directed on package.; ¼ cup olive oil (for phyllo dough).; 4 eggs, lightly beaten.; 1 cup half and half (or ½ milk and ½ heavy cream or 1 cup heavy cream).; 2 ounces gorgonzola or other blue cheese, crumbled.; 1 tablespoon sage, thinly sliced.

This Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage is a savory and flavorful dish perfect for fall. The caramelized onions add sweetness that balances out the tanginess of the gorgonzola cheese, while the roasted pumpkin brings warmth to the filling. All of this is nestled in a light and flaky phyllo dough crust, making each bite irresistible. The thinly sliced sage adds a hint of earthiness that ties all the flavors together beautifully.

Looking for a savory fall dish with rich flavors? This Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage is packed with autumn goodness. Let’s dive into the ingredients you’ll need for this comforting and flavorful quiche!

INGREDIENTS

Olive oil (1 tablespoon, for onions): Used to sauté the onions, bringing out their natural sweetness.
Onions (2 cups, sliced): The base of the caramelized flavor, turning golden and sweet as they cook.
Water (as needed): Helps prevent the onions from drying out during the long caramelizing process.
Pumpkin or butternut squash (2 cups, cubed): Adds a seasonal sweetness and hearty texture to the quiche.
Olive oil (1 tablespoon, for roasting pumpkin): Coats the pumpkin for roasting, enhancing its natural sweetness.
Salt and pepper: To taste, seasoning the roasted pumpkin and quiche filling.
Phyllo dough (8 sheets): Creates a flaky, light crust for the quiche, adding a nice contrast to the rich filling.
Olive oil (¼ cup, for phyllo dough): Brushed between the layers of phyllo to ensure they turn golden and crispy.
Eggs (4, lightly beaten): Provide structure to the quiche filling, binding all the ingredients together.
Half and half (1 cup): A combination of milk and cream that adds richness to the filling.
Gorgonzola or other blue cheese (2 ounces, crumbled): Adds a tangy flavor that balances the sweetness of the pumpkin and onions.
Sage (1 tablespoon, thinly sliced): Offers a subtle, earthy flavor that complements the pumpkin and gorgonzola beautifully.

INSTRUCTIONS

Step 1:: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced onions and sauté for 10-15 minutes, until they become soft and tender.
Step 2:: Reduce the heat to low, add ¼ cup water, cover, and cook the onions until they turn a deep golden brown. Stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time, adding more water if necessary to prevent them from drying out. This process takes about 50 minutes.
Step 3:: Meanwhile, toss the cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper. Roast the pumpkin in a preheated 350°F (180°C) oven for 30-40 minutes, or until tender. Set aside once done.
Step 4:: Prepare the phyllo dough by brushing each sheet with olive oil. Layer the phyllo sheets in a greased 9-inch pie dish, allowing the edges to hang over the sides.
Step 5:: In a large bowl, mix together the caramelized onions, roasted pumpkin, lightly beaten eggs, half and half, crumbled gorgonzola, and sliced sage.
Step 6:: Pour the quiche mixture into the prepared phyllo crust, spreading it evenly.
Step 7:: Bake the quiche in a preheated 375°F (190°C) oven for 25-45 minutes, or until the filling is set and the phyllo crust is golden brown. The center of the quiche should not be jiggly when done.
Step 8:: Remove from the oven and let the quiche cool for a few minutes before slicing. Serve warm for the best flavor.

Serving and Storage Tips

This quiche is best served warm, right out of the oven, when the flavors are at their peak.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the phyllo crisp.
Pair this quiche with a simple green salad for a complete and balanced meal, perfect for brunch or dinner.

Helpful Notes

Be patient when caramelizing the onions—the slow cooking process brings out their natural sweetness and adds depth of flavor to the quiche.
If you’re using store-bought phyllo dough, make sure to thaw it according to package instructions before working with it.
You can substitute butternut squash for the pumpkin if preferred, as they both have similar textures and flavors.

Tips from well-known chefs

Chef Emily suggests adding a sprinkle of toasted walnuts or pecans on top of the quiche before serving for added crunch and flavor.
Pastry Chef Kate recommends using a blend of blue cheese and goat cheese for a milder yet equally tangy flavor profile.

WHY YOU'LL LOVE THIS RECIPE

The combination of roasted pumpkin, caramelized onions, and tangy gorgonzola makes this quiche rich in flavor and perfect for fall.
The light and crispy phyllo dough crust adds a delicate texture, making each bite a balance of creamy and crunchy.
It’s a versatile dish that works for both brunch and dinner, with the option to serve warm or at room temperature.

VARIATIONS

For a vegetarian twist, add sautéed spinach or kale to the quiche mixture for a burst of greens.
Swap out gorgonzola for feta cheese for a milder flavor that pairs well with the sweetness of the onions and pumpkin.
You can also experiment with the crust—use a traditional pie crust instead of phyllo dough for a heartier base.