Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage (Print version)
A savory roasted pumpkin quiche with caramelized onions, Gorgonzola, fresh sage, and a crisp phyllo crust.
# Ingredients:
For the vegetables
01 -
2 cups (280 g) peeled pumpkin or butternut squash, cut into 1/2-inch cubes
02 -
2 tablespoons olive oil, divided
03 -
1/2 teaspoon kosher salt, divided
04 -
1/4 teaspoon black pepper
05 -
2 cups (220 g) yellow onions, thinly sliced
06 -
2-4 tablespoons water, as needed for the onions
For the crust and filling
07 -
8 sheets phyllo dough, thawed according to package directions
08 -
3 tablespoons olive oil, for brushing phyllo
09 -
4 large eggs
10 -
1 cup (240 ml) half-and-half
11 -
2 oz (55 g) Gorgonzola cheese, crumbled
12 -
1 tablespoon finely sliced fresh sage
13 -
Pinch of freshly grated nutmeg, optional
# Instructions:
01 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and 1/4 teaspoon salt, then cook for 35-45 minutes, stirring often, until soft and deep golden. Add a splash of water whenever the pan gets dry.
02 -
Heat the oven to 350°F (180°C). Toss pumpkin cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Roast on a sheet pan for 30-35 minutes, turning once, until tender and lightly browned.
03 -
Raise the oven to 375°F (190°C). Grease a 9-inch pie dish. Lay in one sheet of phyllo, brush lightly with olive oil, then repeat with the remaining sheets, rotating them slightly so the dish is covered.
04 -
Whisk the eggs, half-and-half, sage, nutmeg if using, and a small pinch of salt in a large bowl. Fold in the caramelized onions, roasted pumpkin, and crumbled Gorgonzola.
05 -
Pour the filling into the phyllo shell and spread it evenly. Bake for 35-45 minutes, until the crust is golden and the center is just set. Tent the edges with foil if they brown too quickly.
06 -
Cool for at least 10 minutes before slicing. Serve warm or at room temperature.
# Good to know:
01 -
Use sugar pumpkin, kabocha, or butternut squash for the best texture.
02 -
The quiche is easiest to slice after a short rest.
03 -
For a firmer center, check that the custard reaches 160°F.