We are right in the middle of pumpkin season and it was about time that I did something with them! Luckily with the weather cooling down, roasting is on the table again and roasting is my favourite way to cook pumpkin as it enhances and brings out it’s flavour. Near the end of last winter I had an idea to do a butternut squash and gorgonzola quiche but since spring produce was already starting to show up I decided to just hold off on it and I have been waiting impatiently ever since. Now that the winter squash are once again here it was time to try making the quiche and now I was thinking that a pumpkin version would be even better!
Sweet roasted winter squash and creamy and tangy gorgonzola cheese is a flavour combo that I particularly enjoy and I have been using it in different dishes for a while now. The combo does not stop there though as sage makes an amazing addition and you really cannot go wrong throwing some caramelized onions into the mix as well. With those four ingredients I figured that this quiche would just be packed with flavour so all that remained was to decide on the crust. There are a lot of different ways that you can go for a quiche crust and this time I decided to go with a light an flaky phyllo crust.
With roasting the pumpkin and caramelizing the onions followed by baking the quiche, this recipe takes a bit of time but it is definitely worth it! Working with the phyllo dough can also be tricky but don’t worry if it tears a bit as the multiple layers will work to cover up any tears and prevent the egg mixture from leaking out. Despite the time and working with the phyllo dough, this recipe is pretty straight forward and most of the time is not hands on so you can continue to do other things like reading food blogs while you make it. 🙂 This savoury roasted pumpkin quiche makes for a perfect breakfast, brunch or even a light dinner when paired with a salad and it would be a perfect morning treat on Thanksgiving or Halloween.
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Tender roasted pumpkin, sweet caramelized onions, tangy gorgonzola and sage all baked in a quiche with a light, crispy and flaky phyllo crust.
ingredients
- 1 tablespoon olive oil
- 2 cups onion, sliced
- water as needed
- 2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 8 sheets phyllo dough, thawed as directed on package
- 1/4 cup olive oil
- 4 eggs, lightly beaten
- 1 cup half and half (or 1/2 milk and 1/2 heavy cream or 1 cup heavy cream)
- 2 ounces gorgonzola or other blue cheese, crumbled
- 1 tablespoon sage, thinly sliced
directions
- Heat the oil in a pan over medium heat.
- Add the onions and saute until the onions are tender, about 10-15 minutes.
- Reduce the heat to just a bit below medium, add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)
- Meanwhile, toss the pumpkin with the olive oil and season with salt and pepper.
- Roast the pumpkin in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.
- Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or spring-form pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.
- Mix the onions, pumpkin, eggs, milk, gorgonzola and sage and pour it into the crust.
- Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.
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This looks gorgeous and sounds amazing! It could even be a good vegetarian main dish to serve for Thanksgiving – I think quiche is delicious any time of the day 🙂
This cook time is WAY off. I put the quiche in for 25 minutes and it wasn’t even close. so I put it in the other 20 minutes. It still wasn’t done so I put it in for 10 more then 10 more and now 12 more. This is really annoying when the recipe says it only comes for 25-45 minutes. What happened. any idea what i may have done wrong?
That sounds and looks fabulous!
hey kevin!
thanks for your email.
it was very helpful.
i love this quiche. I'm so tired of pumpkin used in a sweet way, nice to see savory for a change.
thanks again!!
Woohoo! I'm so glad it's pumpkin season again! This looks gorgeous/delicious.
Oh wow…this sounds so amazingly decadent and good. If you're going to cheat, this dish seems worthy!
Wow this is gorgeous with all the colors and sounds just amazing! 🙂
this is not only gorgeous it is nutritious too…
A fabulous flavor/ingredient combination and quiche! A wonderful idea.
Cheers,
Rosa
Kevin, this looks terrific – do you think it would work with Cambazola which is creamy rather than crumbly?
Thanks,
That's one perfect looking quiche. Bring on Autumn days!
Whoa! This is fabulous!
I'm hosting an egg-themed dinner party/brunch in a few weeks and I think I just found my entree! It looks fantastic!
Beeeeeauuuuutiful quiche! What a great way to use pumpkin!
Chris: Yes you could use Cambozola and it would melt into the quiche more so you won't get as many nice chunks of cheese but the flavour will definitely be there.
oh big yum! that's a gorgeous looking quiche with the layers.
This is beautiful. I must click through to your blog from TS more than any other blog!
This looks so good! Fall is my favorite time to cook and bake, and these ingredients are perfect for the season!
I love Natalie's idea. I have one vegetarian guest (a son in law) at my Thanksgiving dinner every year. He's going to go nuts over this!
This one's just plain a work of art.
Do you use the pumpkin with/without the skin?
Thanks, Gerry
I just made two of these – one for me and my hubby, and one for my mother in law's birthday tomorrow. It's perfect, thanks for being so great!
this quiche look amazing kevin!!Love pumpkin! gloria
Gerry/Gewoon Lekker Gewoon: Without the skin.
Oh, that's a beautiful work of art! My mouth is watering at the thought. Thanks for your lovely site. I come here often for dinner ideas for my friends and I who love non-American dishes. The various tastes you pair together are incredible. Keep up the great work!
that looks wonderful, and I love that mug in the background!
You've got some great flavors going there Kevin and the quiche is tempting me. Will have to give this a try.
The dishes you make are above and beyond extraordinary. Every one of your recipes are awe inspiring.. I have added you to my blog roll because I'm a huge fan. Best foodie wishes.
I adore quiche. The flavoring of this particular recipe sounds great. Can't beat carmelized onions in any recipe, and I think the gorgonzola would be a nice change for quiche.
Made it last night for a dinner party, using blue cheese. SO GOOD. Thank you!
looks like another delicious meal from you Kevin! 🙂
This is like fall in your mouth! Sounds amazing!
oh my gosh this looks amazing!!!
Just stopping by to wish you a happy Canadian Thanksgiving!
super
What a fun twist on quiche! This looks wonderful, I love cooking seasonally and this is perfect for these cool fall days, YUM!
I cannot wait to make this!
This looks absolutely delicious! I am so happy to see pumpkin used in something other than a dessert or soup! Can't wait to try…might use goat cheese instead of gorgonzola just because I'm not the biggest fan. Thanks for sharing!
This sounds incredible, Kevin, I love the phyllo crust and gorgonzola that really set this quiche apart!
sperthis quiche looks delicious. I am certainly going to try it and I will give the recipe to my son who is vegetarian .ThanAondok you Kevin
I made this over the weekend – it was wonderful. I had to substitute swiss for the gorgonzola due to personal tastes of my husband, but next time I will use smoked cheddar or gouda for a stronger flavor. Best eaten day of because day after the bottom crust was a bit soggy. I am excited to make it again – thanks for the great recipe!
Has anyone tried this with canned pumpkin puree instead of the cubed, roasted pumpkin? I wonder if that would work.
Lisa: Using puréed pumpkin would taste just as good, you would just miss out on the texture of the chunks of pumpkin in the quiche.
This looks pretty amazing too!
Could I make this ahead of time and reheat it for thanksgiving? Or prepare ahead of time and bake day of? Cooking for to many people and am trying to do as much ahead of time as possible. Thanks. It looks delicious!!!
Could I make this ahead of time and reheat it for thanksgiving? Or prepare ahead of time and bake day of? Cooking for to many people and am trying to do as much ahead of time as possible. Thanks. It looks delicious!!!
Michelle: I know what you about trying to make things ahead of the big day!
The problem with making this quiche ahead of time is going to be that the phyllo dough will not be crispy the next day. You can do several different things:
1. Make it crustless and bake it ahead of time and either serve it at room temperature or warm it up before serving it.
2. Make the filling ahead of time and store it in a sealed container in the fridge and then on the day that you serve it set up the phyllo dough, pour in the filling and bake.
3. Switch to using a pastry crust. You will want to brush the crust with an egg wash and prebake it before pouring in the filling and baking. This will help keep the crust from getting soggy the next day. Some caveats: A. Even though the crust will not be soggy it will not be light crisp and flaky. B. You may need to wrap the crust that peaks out of the quiche with foil so that it does not burn while the quiche bakes since the crust was already fully baked.
4. Switch to a pastry crust and do as in #2. This will save you the time of working with the phyllo dough on the day that you serve it.
I like option 2 the best but it will depend on how much time you have.
Enjoy!
Quick question , it is Thanksgiving day and i may not get this answer quick enough but …in the recipe it calls to repeat the dogh layers afteer the first one is brushed with olive oil ….question are all the layers brushed with olive oil Im hoping not thanks much
yes
Anonymous: Yes, each sheet should be brushed with the oil.
How many servings is this recipe? I need to feed at least 8. Also, I'm not sure I understand the sage (thinly sliced). Would that be chopped if fresh, and can you use dried sage. If dried, what amount, still1 tablespoon? I've over saged food before and it was not edible.
Janice: I normally get 6 servings as light meals using this recipe or more if serving as appetizers. If you want 8 servings you could use a 10 inch pan use 2 2/3 cup of squash, add one egg and 1/4 cup half and half and you should be good. Use 1 teaspoon of dried instead of 1 tablespoon of fresh.
I finally made this after adding it to my 'favorites', baked 45 mins, looked and tasted excellent until I got to the bottom crust. completely raw. this is my first time working with phyllo… but I followed the directions precisely.. any ideas where I went wrong?
Anonymous: I am glad that you enjoyed it and sorry to hear that the phyllo on the bottom was not crispy. What kind of pan did you use and what oven shelf did you use? It should not matter but a darker pan and a lower shelf will help cook the bottom and get a crispy finish. Some other things: phyllo can get soggy if kept in the fridge for a time so make sure to follow the directions on the box for thawing and you also do not want to skimp too much on brushing with oil as it helps to get the dough crispy.
kevin,
thank you so much. I made the anonymous comment above about my phyllo being uncooked. It was my oven. I looked at my oven manual book after I posted my comment, and found my racks needed to be two times lower! I had recently switched from an electric oven to a gas so I will know next time.. thank you for responding and the delicious recipe!
Amazingly good! Love internet that makes us all be able to share out recipes throughout the world / Greetings from a Swedish girl interested in what to do with the wonderful ingridient pumpkin!
I made this a couple of weeks ago and have to say…THANK YOU!!! It looked just as beautiful as yours-I even featured it in one of my blog posts with a link to you. The phyllo is a lovely touch both aesthetically & a nice change to regular pie crust. The flavor combo of pumpkin, sweetness from the caramelized onions and the gorgonzola—home run!
Fondly,
-Lisa
I used pumpkin puree and folded in whipped egg whtes. It was delicious. Next time I make this I'll add 1 lb. of seafood (crab, shrimp, or crawfish).
Thank you, love this site! Could I use spoonfuls of canned pumpkin pie filling (it has no sugar)? I was thinking maybe spoonfuls of it would do the trick, I have a lot leftover from thanksgiving and have been trying to find a recipe for them.
Kevin, found your blog while looking for Thanksgiving side dish. This sounded so yummy and we have a few vegetarians in our crew of 30 for dinner. Used pie crust instead of phyllo because of transporting and did not precook pie crust, just threw the mixture right in and baked it. Also used butternut squash instead of pumpkin. Everyone like it!!!! Just made two more tonight for the week. Definitely a keeper. Might try with Greyere cheese next time for variation.
We’re making this for the second time tonight. My office LOVES this quiche, which I shared it at a recent pumpkin-themed food day. I could not find pumpkin though, and substituted a butternut squash. It was excellent, and I look forward to trying it with pumpkin too. It is a now a regular part of our regular rotation for any meal.
Thank you for the excellent recipe!
-Rachel
I have frozen roasted puréed pumpkin in my freezer. Would this be an acceptable substitute? Looking for somet different than sweet recipes.
The roasted pumpkin puree would be nice in this quiche!
For people like me who are afraid of not following the instructions exactly – make sure to add eggs. The recipe doesn’t call for them but it needs them. I ignored my own hesitance and am currently baking this 20+ more minutes until it’s close enough to done.
The 4 eggs in the ingredient list are used in step 7 in the directions.