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Savory Pumpkin and Caramelized Onion Quiche with Gorgonzola Recipe

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★★★★★

4.2 from 86 reviews

This Savory Pumpkin Quiche with Caramelized Onions is a comforting, flavorful dish perfect for fall. Featuring a flaky phyllo crust, sweet and deeply caramelized onions, roasted pumpkin, and a creamy filling enriched with eggs, half and half, and tangy Gorgonzola cheese, it makes a wonderful brunch or light dinner option. The subtle herbaceous notes from sage round out this elegant yet cozy quiche.

Ingredients

Scale

Crust

  • 1 package Phyllo Dough (If unavailable, use store-bought pie crust.)
  • 2 tablespoons Olive Oil (Used for brushing layers)

Filling

  • 2 Onions, thinly sliced
  • 2 cups Pumpkin or Butternut Squash, cubed
  • 3 Eggs
  • 1 cup Half and Half (Or non-dairy alternative)
  • 4 ounces Gorgonzola Cheese (or other blue cheese), crumbled
  • 1 teaspoon Sage, chopped (can substitute rosemary or thyme)
  • Salt, to taste
  • Pepper, to taste
  • Water, as needed (for caramelizing onions)

Instructions

  1. Caramelize the Onions: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the thinly sliced onions and sauté for about 10-15 minutes until they become tender and translucent.
  2. Deepen the Caramelization: Reduce the heat to low, add a splash of water to the skillet, cover it, and cook the onions for an additional 50 minutes until they turn a rich, deep golden brown, stirring occasionally to prevent burning.
  3. Roast the Pumpkin: Preheat your oven to 350°F (180°C). Toss the cubed pumpkin with a bit of olive oil, salt, and pepper, then spread it on a lined baking sheet. Roast for 30-40 minutes until tender and slightly caramelized on the edges.
  4. Prepare the Phyllo Crust: Increase the oven temperature to 375°F (190°C). Grease a pie dish and layer the phyllo dough sheets, brushing each layer lightly with olive oil to build a flaky crust.
  5. Mix the Filling: In a large bowl, combine the caramelized onions, roasted pumpkin, eggs, half and half, crumbled Gorgonzola, chopped sage, and season with salt and pepper. Mix gently but thoroughly to combine all ingredients evenly.
  6. Assemble the Quiche: Pour the filling mixture evenly into the prepared phyllo crust, spreading it out smoothly to fill the dish.
  7. Bake the Quiche: Bake in the preheated oven for 25-45 minutes until the top is golden brown and the filling is set but still slightly jiggly in the center. Let it cool slightly before serving.

Notes

  • If phyllo dough is not available, a pre-made pie crust can be used instead for convenience.
  • Use a non-dairy half and half alternative to make this recipe dairy-free.
  • Caramelizing onions requires patience but adds a deep, sweet flavor essential to the dish.
  • This quiche can be served warm or at room temperature and pairs well with a crisp green salad.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven.

Keywords: pumpkin quiche, caramelized onions, savory quiche, fall recipes, phyllo dough, Gorgonzola quiche, roasted pumpkin

Find it online: https://foodarohub.com/savory-pumpkin-and-caramelized-onion-quiche-with-gorgonzola-recipe/