A tantalizing aroma wafts through my kitchen as the squash roasts to perfection, a sure sign of fall’s embrace. This Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola is my go-to recipe for cozy gatherings, effortlessly bringing together the seasonal flavors we all adore. Picture a flaky phyllo crust cradling a creamy filling, where the sweetness of roasted pumpkin mingles with the savory notes of caramelized onions and the distinctive tang of Gorgonzola. Not only is this quiche a labor of love that’s surprisingly quick to prepare, but it’s also a crowd-pleaser that shines at brunch or as a stunning centerpiece for Thanksgiving. Ready to explore this delightful dish that perfectly encapsulates autumn? Let’s dive in! Why is this quiche a fall favorite? Deliciously Unique: This Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola offers a thrilling twist on classic quiche, bringing together vibrant autumn flavors. Easy to Make: With simple steps and easy-to-find ingredients, you’ll have a stunning dish ready in no time. Perfect for Gatherings: It’s an impressive addition to any brunch or Thanksgiving table that friends and family will rave about. Versatile Options: Feel free to experiment with different cheeses or leafy greens for a personal touch. Nutritionally Packed: Rich in vitamins and protein, it’s not just tasty but also beneficial for you! Perfect for warm gatherings or cozy weeknights, this quiche is a must-try! Roasted Pumpkin Quiche Ingredients For the Base Olive Oil – Adds richness and moisture; feel free to swap with butter for a different flavor. Phyllo Dough (8 sheets) – Creates a light, flaky crust; can substitute with a traditional pie crust if desired. For the Filling Onion (2 cups) – Provides natural sweetness through caramelization; shallots can be used for a milder flavor. Squash (2 cups, peeled and diced) – Acts as the main filling, offering sweetness; butternut squash is a great alternative. Eggs (4, lightly beaten) – Binds the filling together; substitutions will alter the texture. Half-and-Half (1 cup) – Adds creaminess to the custard; milk or full cream can be used for a richer taste. Gorgonzola (2 oz, crumbled) – Delivers strong flavor; feta or ricotta can provide a milder option. Sage (1 tablespoon, thinly sliced) – Complements the squash with its earthy flavor; can be replaced with thyme or rosemary. These ingredients come together to create a hearty and delicious Roasted Pumpkin Quiche with Caramelized Onions that will warm your soul on crisp autumn days! Step‑by‑Step Instructions for Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola Step 1: Caramelize Onions In a large skillet over medium heat, heat a couple of tablespoons of olive oil. Add 2 cups of sliced onions and sauté until they become soft and translucent, about 10-15 minutes. Once softened, reduce the heat to low, add a splash of water to prevent sticking, cover, and continue cooking until they turn a rich golden brown, roughly 50 minutes in total. Step 2: Roast Squash Preheat your oven to 350°F (180°C). Toss 2 cups of peeled and diced squash with olive oil, salt, and pepper, ensuring they’re well-coated. Spread the squash in a single layer on a baking sheet and roast in the preheated oven for about 30-40 minutes or until tender and lightly caramelized, stirring halfway through for even cooking. Remove and set aside. Step 3: Prepare Crust While the squash roasts, prepare the crust by brushing a sheet of phyllo dough with olive oil and layering it in a greased 9-inch pie or springform pan. Repeat this process with 7 more sheets, arranging and tucking the overhanging ends around the edge of the pan to create a lovely, fluted design. This flaky phyllo crust will cradle your Roasted Pumpkin Quiche perfectly. Step 4: Mix Filling In a mixing bowl, combine the beautifully caramelized onions, roasted squash, 4 lightly beaten eggs, 1 cup of half-and-half, crumbled Gorgonzola, and thinly sliced sage. Stir thoroughly until well-combined, making sure the filling is evenly mixed, then pour the mixture into the prepared phyllo crust, ensuring it’s distributed evenly. Step 5: Bake Place the quiche in the preheated oven, set to 375°F (190°C), and bake for 25-45 minutes. The quiche is done when the filling has set firmly in the center and the edges are golden brown. Keep an eye on it as baking times may vary depending on your oven. Step 6: Cool & Serve Once baked, remove the quiche from the oven and allow it to cool for about 10-15 minutes before slicing. This resting time helps the filling firm up a bit, making it easier to cut. Serve your stunning Roasted Pumpkin Quiche warm, or at room temperature, and enjoy the delightful range of flavors! How to Store and Freeze Roasted Pumpkin Quiche Fridge: Store your Roasted Pumpkin Quiche in an airtight container for up to 3 days. Allow it to cool completely before refrigerating to maintain texture. Freezer: For longer storage, freeze the quiche, wrapped tightly in plastic wrap and then in foil, for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: Reheat slices in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, for the best texture and flavor. Avoid microwaving to maintain the crust’s crispness. Serving Tips: Enjoy chilled, at room temperature, or warm, making it a versatile dish for any occasion, from brunch to holiday feasts! Make Ahead Options These Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola are perfect for meal prep, allowing you to enjoy a homemade dish with minimal last-minute effort! You can caramelize the onions and roast the squash up to 3 days in advance; simply refrigerate them in airtight containers. Additionally, you can prepare the phyllo crust ahead of time and store it covered at room temperature for up to 24 hours. When you’re ready to serve, combine the prepared filling ingredients and pour it into the crust before baking; this ensures a fresh and delicious quiche that’s just as tasty as when made the same day. Enjoy a delightful meal while saving precious time on busy weeknights! Roasted Pumpkin Quiche with Caramelized Onions Variations Feel free to get creative with this quiche recipe and customize it to excite your palate! Cheese Swap: Replace Gorgonzola with goat cheese for a tangier twist or try cheddar for a more traditional flavor profile. Leafy Greens: Add a handful of sautéed spinach or kale for a pop of color and an extra nutritional boost. These greens blend beautifully with the creamy filling. Spice It Up: Experiment with spices like nutmeg for warmth or cayenne pepper for a hint of heat. A little kick can take your quiche to a whole new level. Nutty Addition: Sprinkle some toasted pine nuts or walnuts on top before serving for a delightful crunch. The nuttiness complements the sweetness of the squash perfectly. Gluten-Free Option: Swap phyllo dough for a gluten-free pie crust or a homemade almond flour crust. Enjoy the same comfort without the gluten! Herb Variations: Try using fresh thyme or rosemary instead of sage for a different earthy flavor that still complements the dish. Each herb brings its own character to the quiche. Roasted Root Veggies: Mix in some roasted carrots or sweet potatoes alongside the squash for added texture and sweetness. This will create a hearty filling that’s oh-so-satisfying. For a side dish, consider pairing this quiche with a refreshing garden salad or Garlic Roasted Chicken for a delightful brunch or dinner experience! Expert Tips for Roasted Pumpkin Quiche Caramelization Timing: Keep an eye on your onions! Stir them every 10 minutes and add water as needed to prevent burning while caramelizing. Crust Integrity: Ensure your phyllo dough is completely thawed before use; working with frozen dough can lead to tearing, affecting your quiche’s appearance. Egg Mixture Consistency: Don’t rush! Make sure to whisk the eggs thoroughly with the other ingredients to create a smooth filling for your Roasted Pumpkin Quiche. Watch the Bake: Baking times can vary significantly; check for a golden top and a firm filling to avoid overbaking. Flavor Variations: Experiment! Swap Gorgonzola for goat cheese or try adding sautéed greens to customize your quiche while still keeping it deliciously seasonal. What to Serve with Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola Indulge in a cozy dining experience with complementary flavors and textures that elevate your meal. Mixed Greens Salad: A refreshing blend of baby spinach, arugula, and a zesty vinaigrette balances the richness of the quiche beautifully. Roasted Root Vegetables: Seasonal carrots, beets, and sweet potatoes caramelized to perfection enhance the earthy notes of the squash. Crusty Bread: Serve with a warm, rustic baguette or artisan bread to soak up every last morsel of the creamy filling. Savory Scones: Flaky scones with herbs or cheese provide a delightful touch that pairs seamlessly with the quiche’s flavors. Apple Crisp: A warm apple crisp with cinnamon adds a sweet and spiced contrast, perfect for autumn gatherings. Red Wine: A glass of Pinot Noir or a light Merlot complements the quiche while bringing out the tangy notes of Gorgonzola. Hot Spiced Cider: Warm apple cider with a cinnamon stick creates a cozy, fall atmosphere that enhances your dining experience. Pumpkin Spice Latte: For a whimsical touch, pair your meal with this beloved autumn drink that mirrors the flavor of the quiche. Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola Recipe FAQs How do I choose the best squash for my quiche? Absolutely! For this recipe, I recommend using a butternut squash for its sweet flavor and creamy texture. Choose one that is firm, with a smooth skin and no dark spots. If you prefer a different flavor, acorn squash or kabocha also work beautifully. How should I store leftovers of my quiche? You can store your Roasted Pumpkin Quiche in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before placing it in the fridge to retain its texture and flavor. When you’re ready to enjoy it again, simply reheat it gently in the oven for the best result. Can I freeze my quiche? Certainly! To freeze your quiche, wrap it tightly in plastic wrap followed by aluminum foil, ensuring no part is exposed to air. It will keep well for up to 3 months. To reheat, allow it to thaw in the fridge overnight, then warm it in the oven at 350°F (175°C) until heated through—about 15-20 minutes will do the trick! What if my quiche filling is too runny? If you find your quiche filling is too runny post-bake, don’t worry! This can happen if you used too much liquid or not enough binding agents like eggs. Next time, try using slightly less half-and-half, or allow the quiche to cool longer before slicing to help it set. If it’s baked and still runny, you can return it to the oven for an additional 5-10 minutes until it firms up. Is this quiche suitable for those with dietary restrictions? Very! This Roasted Pumpkin Quiche is vegetarian-friendly and can be adapted for dairy-free diets. You can substitute the half-and-half with a plant-based alternative, like almond or coconut milk, and use vegan cheese instead of Gorgonzola. Always double-check labels for potential allergens and ensure the ingredients align with your dietary needs. Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola Bliss This Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola is the perfect fall dish blending rich flavors into one cozy quiche. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 45 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 20 minutes mins Servings: 8 slicesCourse: BreakfastCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Olive Oil Adds richness and moisture; feel free to swap with butter for a different flavor.8 sheets Phyllo Dough Creates a light, flaky crust; can substitute with a traditional pie crust if desired.For the Filling2 cups Onion Provides natural sweetness through caramelization; shallots can be used for a milder flavor.2 cups Squash Acts as the main filling, offering sweetness; butternut squash is a great alternative.1 cup Half-and-Half Adds creaminess to the custard; milk or full cream can be used for a richer taste.2 oz Gorgonzola Delivers strong flavor; feta or ricotta can provide a milder option.1 tablespoon Sage Thinly sliced; complements the squash with its earthy flavor; can be replaced with thyme or rosemary. Equipment large skilletMixing Bowl9-inch pie or springform panBaking sheet Method Step-by-Step InstructionsIn a large skillet over medium heat, heat a couple of tablespoons of olive oil. Add 2 cups of sliced onions and sauté until they become soft and translucent, about 10-15 minutes. Once softened, reduce the heat to low, add a splash of water to prevent sticking, cover, and continue cooking until they turn a rich golden brown, roughly 50 minutes in total.Preheat your oven to 350°F (180°C). Toss 2 cups of peeled and diced squash with olive oil, salt, and pepper, ensuring they're well-coated. Spread the squash in a single layer on a baking sheet and roast in the preheated oven for about 30-40 minutes or until tender and lightly caramelized, stirring halfway through for even cooking. Remove and set aside.While the squash roasts, prepare the crust by brushing a sheet of phyllo dough with olive oil and layering it in a greased 9-inch pie or springform pan. Repeat this process with 7 more sheets, arranging and tucking the overhanging ends around the edge of the pan to create a lovely, fluted design.In a mixing bowl, combine the beautifully caramelized onions, roasted squash, 4 lightly beaten eggs, 1 cup of half-and-half, crumbled Gorgonzola, and thinly sliced sage. Stir thoroughly until well-combined, then pour the mixture into the prepared phyllo crust, ensuring it's distributed evenly.Place the quiche in the preheated oven, set to 375°F (190°C), and bake for 25-45 minutes. The quiche is done when the filling has set firmly in the center and the edges are golden brown.Once baked, remove the quiche from the oven and allow it to cool for about 10-15 minutes before slicing. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 300mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 1mg NotesKeep an eye on your onions! Stir them every 10 minutes and add water as needed to prevent burning while caramelizing. Ensure your phyllo dough is completely thawed before use for the best results. Tried this recipe?Let us know how it was!
