If you’re craving a dish that feels like fall wrapped in flaky, golden layers, look no further than this Roasted Pumpkin Quiche with Caramelized Onions. It’s a beautiful balance of sweet and savory, where tender roasted pumpkin and deeply caramelized onions mingle with creamy eggs and a touch of tangy gorgonzola, all hugged by delicate phyllo dough. This quiche is a true crowd-pleaser, perfect for cozy brunches or a comforting dinner, and once you try it, it might just become your favorite seasonal recipe to make again and again.

Roasted Pumpkin Quiche with Caramelized Onions Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its simplicity. Each ingredient plays a crucial role—whether it’s the olive oil that brings everything together, the silky texture of the half and half, or the fragrant sage that gives the quiche an herby lift. Gathering these essentials will set you up for an irresistible dish with amazing layers of flavor and texture.

1 tablespoon olive oil: For sautéing the onions until they turn sweet and tender.
2 cups onion, sliced: Slow caramelizing unlocks their deep, golden sweetness that is key to the quiche’s flavor.

Water as needed: To help gently caramelize the onions without burning them.
2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces: Roasting brings out its natural sweetness and soft texture.

1 tablespoon olive oil: Tossed with the pumpkin to help it roast to perfect tenderness and flavor.
Salt and pepper to taste: Essential seasoning to enhance all the flavors in the quiche.
8 sheets phyllo dough, thawed as directed on package: Creates a light, flaky crust that contrasts beautifully with the creamy filling.

1/4 cup olive oil: For brushing the phyllo layers to give them that gorgeous golden crisp.
4 eggs, lightly beaten: The binding agent that sets the quiche’s rich, custard-like filling.
1 cup half and half (or 1/2 milk and 1/2 heavy cream or 1 cup heavy cream): Adds creaminess and depth to the custard base.

2 ounces gorgonzola or other blue cheese, crumbled: Provides a tangy punch that cuts through the sweetness perfectly.
1 tablespoon sage, thinly sliced: Offers an earthy, aromatic touch that elevates the entire dish.

How to Make Roasted Pumpkin Quiche with Caramelized Onions

Step 1: Caramelize the Onions

Start by heating a tablespoon of olive oil in a pan over medium heat and add the sliced onions. Sauté them gently until tender, about 10 to 15 minutes. Then reduce the heat to just below medium and add 1/4 cup of water, covering the pan to let the onions slowly turn a deep golden brown over approximately 50 minutes. Stir frequently to prevent sticking and add water as needed to keep the onions from drying out. This slow caramelization process is what transforms raw onions into a rich, sweet base for the quiche.

Step 2: Roast the Pumpkin

While the onions are slowly caramelizing, toss the peeled, bite-sized pumpkin pieces with a tablespoon of olive oil and season with salt and pepper. Spread them on a baking sheet and roast in a preheated 350°F (180°C) oven until tender, about 30 to 40 minutes. Roasting intensifies the pumpkin’s natural sweetness and softens it just right for mixing into your quiche filling.

Step 3: Prepare the Phyllo Crust

Once the onions and pumpkin are done, it’s time to prepare the crust. Lightly grease a 9-inch pie dish or springform pan, then brush a sheet of thawed phyllo dough with olive oil and fit it gently inside the dish with the edges hanging over. Repeat this process with the remaining sheets, layering each with olive oil to create a beautifully crisp, flaky crust that will hold your quiche filling effortlessly.

Step 4: Assemble and Bake

In a large bowl, combine the caramelized onions, roasted pumpkin, beaten eggs, half and half, crumbled gorgonzola, and thinly sliced sage. Pour this luscious mixture into the phyllo-lined dish. Bake in a preheated 375°F (190°C) oven until the filling sets and the top turns a gorgeous golden brown, which will take anywhere from 25 to 45 minutes depending on your oven. Let it cool slightly before serving to allow the custard to firm up perfectly.

How to Serve Roasted Pumpkin Quiche with Caramelized Onions

Garnishes

A sprinkle of fresh sage leaves or a few crumbles of blue cheese on top right before serving adds an elegant touch and extra burst of flavor that will wow anyone at your table. A light drizzle of good-quality olive oil enhances the richness too.

Side Dishes

This quiche pairs beautifully with a crisp green salad tossed in a tangy vinaigrette to cut through its richness. Roasted root vegetables or a simple tomato salad also complement the warm, earthy flavors wonderfully, creating a well-rounded, satisfying meal.

Creative Ways to Present

For a festive brunch or special occasion, serve the sliced Roasted Pumpkin Quiche with Caramelized Onions on a rustic wooden board surrounded by fresh herbs, nuts, or even a scattering of pomegranate seeds for a pop of color and brightness. Individual mini quiches using the same recipe in muffin tins also make charming finger-food-sized treats.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Roasted Pumpkin Quiche with Caramelized Onions in an airtight container in the refrigerator for up to 3 days. It holds its flavor beautifully and the texture remains silky and delicious.

Freezing

If you want to keep this quiche on hand longer, wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to a month. Thaw it overnight in the refrigerator before reheating to preserve that luscious texture and flavor.

Reheating

Reheat slices gently in a 350°F (175°C) oven for about 10 to 15 minutes until warmed through. Avoid microwaving if possible to maintain the crispness of the phyllo crust and the creamy custard inside.

FAQs

Can I use frozen pumpkin instead of fresh?

Definitely! Frozen pumpkin works well as long as you thaw and drain it properly before roasting to avoid excess moisture in your quiche filling.

What can I substitute for gorgonzola?

If blue cheese is too strong for your taste, try a milder goat cheese, feta, or even a sharp cheddar to still get that tangy richness without overpowering the pumpkin and onions.

Can I make this quiche gluten-free?

Since phyllo dough contains gluten, a great gluten-free alternative is to use a pre-made gluten-free pie crust or a crustless quiche approach by simply baking the filling alone in a greased dish.

Is sage necessary in this recipe?

Sage adds a wonderful earthy note that pairs beautifully with pumpkin and onions, but if you don’t have it on hand, thyme or rosemary can be great substitutes.

How do I prevent the phyllo dough from drying out?

Keep phyllo covered with a slightly damp kitchen towel while working, and brush each sheet generously with olive oil to keep it moist and crisp after baking.

Final Thoughts

I can’t recommend trying this Roasted Pumpkin Quiche with Caramelized Onions enough. It’s one of those dishes that feels both comfortingly familiar and excitingly unique. Whether you’re serving it for a weekend brunch or a special dinner, it’s sure to bring warmth, flavor, and smiles to the table. Give it a go—you won’t be disappointed!