Roasted Pumpkin Quiche with Caramelized Onions Recipe
This Roasted Pumpkin Quiche with Caramelized Onions is a savory and comforting dish perfect for fall and winter. Featuring a flaky phyllo crust filled with sweet roasted pumpkin, deeply caramelized onions, tangy gorgonzola cheese, and fragrant sage, this quiche balances rich flavors with a delicate texture. Ideal for brunch, lunch, or a light dinner, it combines vibrant seasonal ingredients with a crispy, buttery crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch, Main Dish
- Method: Roasting, Baking, Sautéing
- Cuisine: American, European
- Diet: Vegetarian
Ingredients
Scale
Caramelized Onions
- 1 tablespoon olive oil
- 2 cups onion, sliced
- 1/4 cup water (as needed)
Roasted Pumpkin
- 2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Phyllo Crust
- 8 sheets phyllo dough, thawed as directed on package
- 1/4 cup olive oil (for brushing)
Quiche Filling
- 4 eggs, lightly beaten
- 1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream, or 1 cup heavy cream)
- 2 ounces gorgonzola or other blue cheese, crumbled
- 1 tablespoon sage, thinly sliced
Instructions
- Caramelize the Onions: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced onions and sauté until tender, about 10-15 minutes. Reduce the heat slightly below medium, add 1/4 cup water, and cover the pan. Cook the onions until deeply golden brown, approximately 50 minutes. Stir every 10 minutes for the first 30 minutes and every 5 minutes thereafter, adding a little more water if the pan becomes too dry.
- Roast the Pumpkin: Preheat the oven to 350°F (180°C). Toss the peeled and chopped pumpkin with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast until tender, about 30-40 minutes. Remove from oven and set aside to cool slightly.
- Prepare the Phyllo Crust: Brush one sheet of phyllo dough with olive oil and place it into a greased 9-inch pie dish or springform pan, allowing the edges to hang over. Repeat with the remaining sheets, layering each brushed with olive oil on top of the last to build a flaky crust.
- Mix the Filling: In a large bowl, combine the caramelized onions, roasted pumpkin, lightly beaten eggs, half and half (or milk/cream mixture), crumbled gorgonzola cheese, and thinly sliced sage. Stir gently to combine all ingredients evenly.
- Assemble and Bake: Pour the filling into the phyllo-lined crust, smoothing the top. Bake in a preheated 375°F (190°C) oven for 25-45 minutes, or until the quiche is golden brown on top and set in the center (a knife inserted should come out clean). Remove from oven and let cool slightly before serving.
Notes
- Use gloves or be gentle when handling phyllo dough as it tears easily.
- If you prefer, substitute gorgonzola with feta or goat cheese for a milder flavor.
- Roast the pumpkin a day ahead to save time when assembling.
- This quiche can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 3 days and reheat gently in the oven.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 130 mg
Keywords: pumpkin quiche, caramelized onion quiche, phyllo crust, fall recipes, gorgonzola quiche, roasted pumpkin, savory quiche
