Rustic Pumpkin-Sage Quiche with Gorgonzola Recipe

Fall’s golden embrace brings a roasted pumpkin quiche that marries rustic comfort with elegant flavors.

caramelized onions weave sweetness through this hearty dish, creating a symphony of tastes.

Gorgonzola adds a bold, tangy punch that dances alongside earthy sage notes.

Each slice tells a story of slow-cooked ingredients and careful culinary craft.

The rich, creamy custard nestles tender pumpkin pieces in a perfectly flaky crust.

Layers of flavor unfold with every bite, promising a culinary experience that captures autumn’s essence.

You’ll want to savor this quiche from the first forkful to the last crumb.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 50 minutes

Calories: 250 kcal

Servings: 9

Ingredients List for Roasted Pumpkin Quiche with Caramelized Onions

• Olive Oil: Enhances cooking process and adds subtle richness to the dish.
• Salt, Pepper: Fundamental seasonings that elevate the overall taste profile.

• Pumpkin, Butternut Squash: Brings sweet, earthy undertones and vibrant color to the quiche.
• Onions: Delivers complex, caramelized sweetness with deep golden depth.
• Sage: Introduces an aromatic, woodsy herb that complements autumn-inspired dishes.

• Eggs: Acts as the primary binding agent creating smooth, luxurious texture.
• Half and Half: Provides creamy richness and helps achieve silky custard consistency.
• Gorgonzola: Introduces bold, tangy cheese flavor with creamy melting properties.
• Phyllo Dough: Creates a delicate, crispy crust with elegant, layered structure.

Tools for Roasted Pumpkin Quiche with Gorgonzola

• Mixing bowl: Large, sturdy bowl for combining quiche ingredients.
• Baking sheet: Flat pan for roasting pumpkin evenly.
• 9-inch pie dish or springform pan: Essential for creating and baking the quiche.
• Sharp knife: For slicing onions and preparing ingredients.
• Pastry brush: Used to oil phyllo dough layers.
• Sauté pan: For caramelizing onions over medium heat.
• Measuring cups and spoons: To accurately measure ingredients.
• Wooden spoon or spatula: For stirring onions during caramelization.

Making Roasted Pumpkin Quiche with Sage Step-by-Step

• Onion Softening

Gently cook sliced onions in a pan with olive oil over moderate heat until they become translucent and tender.

• Caramelization Process

Reduce heat and slowly transform onions into a rich, golden-brown delicacy by adding water and allowing them to simmer patiently, stirring occasionally to prevent burning.

• Pumpkin Preparation

Warm the oven and spread chopped pumpkin on a baking sheet. Drizzle with olive oil and season lightly. Roast until the edges turn slightly crisp and the center becomes tender.

• Crust Creation

Layer delicate phyllo sheets into a baking dish, brushing each sheet with olive oil to create a flaky, golden base that will cradle the quiche filling.

• Flavor Fusion

Blend roasted pumpkin, caramelized onions, creamy eggs, smooth half and half, tangy gorgonzola, and fragrant sage in a large mixing bowl.

• Final Baking

Transfer the mixture into the prepared phyllo crust and bake until the edges turn golden and the center becomes firm. Allow the quiche to rest briefly before serving to let flavors settle and texture stabilize.

Quiche Tips for Roasted Pumpkin and Onion Flavor

• Swap butternut squash with sweet potatoes or acorn squash for a different flavor profile and added nutritional variety.
• Caramelize onions and roast pumpkin up to two days in advance, storing them separately in airtight containers to streamline your cooking process.
• Replace gorgonzola with goat cheese, feta, or sharp cheddar to create unique taste experiences that match your personal preference.
• Substitute fresh sage with thyme, rosemary, or basil to transform the quiche's aromatic essence and complement different ingredient combinations.
• Use gluten-free phyllo pastry or replace the phyllo with a potato crust or almond flour base for those with dietary restrictions.

Serving Roasted Pumpkin Quiche with Elegance

• Autumn Dinner Party Centerpiece: Showcase this gorgeous quiche as the star of your seasonal gathering, surrounded by simple mixed greens and a light vinaigrette.
• Wine Pairing Magic: Complement the rich, earthy flavors with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that cuts through the quiche's creamy texture.
• Brunch Brilliance: Serve alongside fresh fruit salad and crispy bacon for a stunning weekend brunch that will impress family and friends with minimal extra effort.
• Side Salad Symphony: Create a quick arugula salad with toasted pine nuts and a drizzle of balsamic reduction to balance the quiche's bold gorgonzola and sage notes.

Storing Roasted Pumpkin Quiche Safely

• Tasty Slice Storage: Wrap individual quiche portions in aluminum foil or plastic wrap, keeping them fresh in the refrigerator for 3-4 days. These slices reheat beautifully in the oven at 325°F for best texture.
• Freezer-Friendly Strategy: Carefully slice the cooled quiche into portions, then place each slice in a freezer-safe container. Frozen quiche maintains excellent quality for up to 2 months when sealed tightly.
• Meal Prep Magic: Prepare the entire quiche in advance during weekend cooking sessions. Store unbaked quiche in the refrigerator for up to 24 hours before baking, ensuring a quick weeknight dinner solution.
• Temperature Control Trick: Always allow the quiche to cool completely before refrigerating. Room temperature cooling prevents condensation, which can make the delicate phyllo crust soggy and less appetizing.

Rustic Pumpkin Quiche

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4.6 from 29 reviews

• Total Time: 1 hour 50 minutes
• Yield: 9 1x

Print Recipe

Description

Savory roasted pumpkin quiche with caramelized onions, gorgonzola, and sage celebrates autumn’s rich flavors. Creamy custard, roasted pumpkin, and tangy cheese create a delightful harmony you’ll crave all season long.

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Ingredients

Scale 1x2x3x

• 2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces
• 2 cups onions, sliced
• 4 eggs, lightly beaten
• 8 sheets phyllo dough, thawed as directed on package
• 2 oz (56 grams) gorgonzola or other blue cheese, crumbled
• 1 cup half and half (or a mix of ½ milk and ½ heavy cream)
• 2 tbsps olive oil
• 1 tbsp fresh sage, thinly sliced
• Salt and pepper to taste
• Water as needed

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Instructions

1. Caramelize Onions: Sauté onions in olive oil over medium heat, stirring occasionally until they transform into a rich, golden delicacy with deep caramel undertones.
2. Roast Pumpkin: Preheat oven to 375°F. Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast until edges become crisp and golden.
3. Prepare Phyllo Crust: Gently layer phyllo sheets into a greased pie dish, brushing each layer with olive oil to create a delicate, crispy foundation.
4. Compose Filling: Combine roasted pumpkin, caramelized onions, crumbled gorgonzola, whisked eggs, half and half, and chopped sage in a mixing bowl. Blend until ingredients are evenly distributed.
5. Assemble and Bake: Transfer the filling into the prepared phyllo crust, allowing edges to form a rustic border. Bake in the preheated oven until the crust turns golden and the center sets with a subtle jiggle.
6. Finish and Serve: Remove quiche from the oven and let it rest briefly. Slice and serve warm, showcasing the intricate layers of flavor and texture.

Notes

• Caramelize with Care: Slowly cook onions over medium-low heat, stirring frequently to prevent burning and develop rich, deep flavor without creating bitter notes.
• Roast Pumpkin Perfectly: Spread pumpkin cubes in a single layer with space between pieces to ensure even caramelization and prevent steaming instead of roasting.
• Phyllo Technique Matters: Brush each phyllo sheet gently with olive oil and layer carefully to create a crisp, flaky crust that won’t become soggy from the creamy filling.
• Resting is Crucial: Allow the quiche to rest 10-15 minutes after baking to help the filling set and make slicing cleaner and more precise.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 250
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 90 mg