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Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage

[heart_this] · Oct 6, 2011 · 75 Comments

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.

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!

Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
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.

Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
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

Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage

Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Total Time: 2 hours Servings: 6

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
  1. Heat the oil in a pan over medium heat.
  2. Add the onions and saute until the onions are tender, about 10-15 minutes.
  3. 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.)
  4. Meanwhile, toss the pumpkin with the olive oil and season with salt and pepper.
  5. Roast the pumpkin in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.
  6. 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.
  7. Mix the onions, pumpkin, eggs, milk, gorgonzola and sage and pour it into the crust.
  8. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.
Similar Recipes:
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Apple and Cheddar Quiche
Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Caramelized Pumpkin and Gorgonzola Salad
Guinness Braised Onion and Aged White Cheddar Quiche
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Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart

Breakfast, Egg, Food, Main Course, Pumpkin, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Natalie @ Once Upon a Cutting Board says

    October 6, 2011 at 11:32 pm

    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 🙂

    Reply
    • Nicole says

      November 9, 2022 at 9:58 pm

      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?

      Reply
  2. Lauren | Have Fork Will Eat says

    October 6, 2011 at 11:34 pm

    That sounds and looks fabulous!

    Reply
  3. vanillasugarblog says

    October 7, 2011 at 12:09 am

    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!!

    Reply
  4. Katie says

    October 7, 2011 at 12:13 am

    Woohoo! I'm so glad it's pumpkin season again! This looks gorgeous/delicious.

    Reply
  5. [email protected] says

    October 7, 2011 at 12:34 am

    Oh wow…this sounds so amazingly decadent and good. If you're going to cheat, this dish seems worthy!

    Reply
  6. Angela says

    October 7, 2011 at 2:08 am

    Wow this is gorgeous with all the colors and sounds just amazing! 🙂

    Reply
  7. raquel erecipe says

    October 7, 2011 at 5:37 am

    this is not only gorgeous it is nutritious too…

    Reply
  8. Rosa's Yummy Yums says

    October 7, 2011 at 6:04 am

    A fabulous flavor/ingredient combination and quiche! A wonderful idea.

    Cheers,

    Rosa

    Reply
  9. Chris says

    October 7, 2011 at 9:25 am

    Kevin, this looks terrific – do you think it would work with Cambazola which is creamy rather than crumbly?

    Thanks,

    Reply
  10. Nic says

    October 7, 2011 at 10:09 am

    That's one perfect looking quiche. Bring on Autumn days!

    Reply
  11. Anonymous says

    October 7, 2011 at 10:30 am

    Whoa! This is fabulous!

    Reply
  12. Joanne says

    October 7, 2011 at 10:31 am

    I'm hosting an egg-themed dinner party/brunch in a few weeks and I think I just found my entree! It looks fantastic!

    Reply
  13. Julia says

    October 7, 2011 at 11:56 am

    Beeeeeauuuuutiful quiche! What a great way to use pumpkin!

    Reply
  14. Kevin says

    October 7, 2011 at 1:14 pm

    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.

    Reply
  15. daphne says

    October 7, 2011 at 3:54 pm

    oh big yum! that's a gorgeous looking quiche with the layers.

    Reply
  16. Anonymous says

    October 7, 2011 at 4:01 pm

    This is beautiful. I must click through to your blog from TS more than any other blog!

    Reply
  17. Rebecca's Amazing Creations says

    October 7, 2011 at 4:23 pm

    This looks so good! Fall is my favorite time to cook and bake, and these ingredients are perfect for the season!

    Reply
  18. Rocky Mountain Woman says

    October 7, 2011 at 4:39 pm

    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!

    Reply
  19. Kathryn says

    October 7, 2011 at 5:58 pm

    This one's just plain a work of art.

    Reply
  20. Gerry/Gewoon Lekker Gewoon says

    October 7, 2011 at 8:02 pm

    Do you use the pumpkin with/without the skin?
    Thanks, Gerry

    Reply
  21. Vlariane says

    October 7, 2011 at 8:15 pm

    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!

    Reply
  22. Gloria says

    October 7, 2011 at 9:47 pm

    this quiche look amazing kevin!!Love pumpkin! gloria

    Reply
  23. Kevin says

    October 7, 2011 at 9:52 pm

    Gerry/Gewoon Lekker Gewoon: Without the skin.

    Reply
  24. Katrina Osborne says

    October 7, 2011 at 10:50 pm

    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!

    Reply
  25. anniebakes says

    October 8, 2011 at 4:11 pm

    that looks wonderful, and I love that mug in the background!

    Reply
  26. Ciao Chow Linda says

    October 8, 2011 at 11:58 pm

    You've got some great flavors going there Kevin and the quiche is tempting me. Will have to give this a try.

    Reply
  27. Foodies For Life says

    October 9, 2011 at 5:52 am

    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.

    Reply
  28. Pam says

    October 9, 2011 at 4:18 pm

    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.

    Reply
  29. The Curmudgeon says

    October 10, 2011 at 12:27 am

    Made it last night for a dinner party, using blue cheese. SO GOOD. Thank you!

    Reply
  30. Christine says

    October 10, 2011 at 2:15 am

    looks like another delicious meal from you Kevin! 🙂

    Reply
  31. Kali says

    October 10, 2011 at 4:44 pm

    This is like fall in your mouth! Sounds amazing!

    Reply
  32. jacin {lovely little details} says

    October 10, 2011 at 5:11 pm

    oh my gosh this looks amazing!!!

    Reply
  33. What A Dish! says

    October 10, 2011 at 6:10 pm

    Just stopping by to wish you a happy Canadian Thanksgiving!

    Reply
  34. MAZES says

    October 10, 2011 at 7:15 pm

    super

    Reply
  35. The Café Sucré Farine says

    October 11, 2011 at 7:49 am

    What a fun twist on quiche! This looks wonderful, I love cooking seasonally and this is perfect for these cool fall days, YUM!

    Reply
  36. Michelle says

    October 14, 2011 at 3:35 am

    I cannot wait to make this!

    Reply
  37. Anonymous says

    October 14, 2011 at 7:34 pm

    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!

    Reply
  38. Cara says

    October 14, 2011 at 8:14 pm

    This sounds incredible, Kevin, I love the phyllo crust and gorgonzola that really set this quiche apart!

    Reply
  39. chelemi says

    October 15, 2011 at 6:13 am

    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

    Reply
  40. sarahsic says

    October 19, 2011 at 11:48 pm

    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!

    Reply
  41. Lisa says

    October 4, 2012 at 3:22 am

    Has anyone tried this with canned pumpkin puree instead of the cubed, roasted pumpkin? I wonder if that would work.

    Reply
  42. Kevin says

    October 4, 2012 at 1:46 pm

    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.

    Reply
  43. Michelle Lee says

    October 16, 2012 at 8:29 pm

    This looks pretty amazing too!

    Reply
  44. Michelle says

    October 20, 2012 at 1:51 pm

    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!!!

    Reply
  45. Michelle says

    October 20, 2012 at 1:52 pm

    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!!!

    Reply
  46. Kevin says

    October 29, 2012 at 11:52 pm

    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!

    Reply
  47. Anonymous says

    November 22, 2012 at 4:33 pm

    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

    Reply
  48. Anonymous says

    November 22, 2012 at 4:34 pm

    yes

    Reply
  49. Kevin says

    November 26, 2012 at 10:59 am

    Anonymous: Yes, each sheet should be brushed with the oil.

    Reply
  50. Janice says

    September 23, 2013 at 4:23 pm

    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.

    Reply
  51. kevin says

    September 24, 2013 at 1:22 pm

    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.

    Reply
  52. Anonymous says

    November 16, 2013 at 9:00 am

    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?

    Reply
  53. kevin says

    November 17, 2013 at 2:11 pm

    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.

    Reply
  54. Anonymous says

    December 20, 2013 at 8:03 am

    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!

    Reply
  55. Linnea Sara Jardebrand says

    April 5, 2014 at 11:25 am

    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!

    Reply
  56. -Lisa says

    September 22, 2014 at 10:33 pm

    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

    Reply
  57. Anonymous says

    October 31, 2014 at 6:04 pm

    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).

    Reply
  58. Anonymous says

    January 25, 2015 at 2:12 am

    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.

    Reply
  59. Anonymous says

    November 28, 2016 at 1:31 am

    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.

    Reply
  60. Rachel - Birdseed Kitchen says

    September 15, 2018 at 5:47 pm

    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

    Reply
  61. Dolores says

    September 28, 2019 at 5:55 pm

    I have frozen roasted puréed pumpkin in my freezer. Would this be an acceptable substitute? Looking for somet different than sweet recipes.

    Reply
    • kevin says

      September 29, 2019 at 4:31 pm

      The roasted pumpkin puree would be nice in this quiche!

      Reply

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