This tender roasted pumpkin quiche with sweet caramelized onions, tangy gorgonzola and sage is baked with a light, crispy and flaky phyllo crust.
Here we are slap dab in the middle of pumpkin season so its time to bake something tasty with them!
With cooler weather rolling in, roasting is on the table again and roasting is a favorite way to cook pumpkin as it enhances and brings out it’s flavor.
There are a lot of different ways that you can go for a quiche crust but we recommend a light an flaky phyllo crust.
With roasting the pumpkin and caramelizing the onions followed by baking the quiche, this recipe takes a bit of time but it is definitely worth it!
Working with the phyllo dough can also be tricky but don’t worry if it tears a bit as the multiple layers will work to cover up any tears and prevent the egg mixture from leaking out.
Despite the time and working with the phyllo dough, this recipe is pretty straight forward and most of the time is not hands on so you can continue to do other things like reading food blogs while you make it.
This savoury roasted pumpkin quiche makes for a perfect breakfast, brunch or even a light dinner when paired with a salad and it would be a perfect morning treat on Thanksgiving or Halloween.
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Prep Time:15 minutes | Cook Time:1 hour 45 minutes | Total Time:2 hours Servings: 6
Tender roasted pumpkin, sweet caramelized onions, tangy gorgonzola and sage all baked in a quiche with a light, crispy and flaky phyllo crust.
1 tablespoon olive oil
2 cups onion, sliced
water as needed
2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
1 tablespoon olive oil
salt and pepper to taste
8 sheets phyllo dough, thawed as directed on package
1/4 cup olive oil
4 eggs, lightly beaten
1 cup half and half (or 1/2 milk and 1/2 heavy cream or 1 cup heavy cream)
2 ounces gorgonzola or other blue cheese, crumbled
1 tablespoon sage, thinly sliced
Heat the oil in a pan over medium heat.
Add the onions and saute until the onions are tender, about 10-15 minutes.
Reduce the heat to just a bit below medium, add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)
Meanwhile, toss the pumpkin with the olive oil and season with salt and pepper.
Roast the pumpkin in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.
Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or spring-form pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.
Mix the onions, pumpkin, eggs, milk, gorgonzola and sage and pour it into the crust.
Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.