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.
Ingredients
Scale
- 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
Instructions
- Caramelize Onions: Sauté onions in olive oil over medium heat, stirring occasionally until they transform into a rich, golden delicacy with deep caramel undertones.
- 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.
- Prepare Phyllo Crust: Gently layer phyllo sheets into a greased pie dish, brushing each layer with olive oil to create a delicate, crispy foundation.
- 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.
- 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.
- 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