Pumpkin and Gorgonzola Quiche
A versatile and elegant quiche featuring sweet pumpkin and tangy gorgonzola, encased in a flaky phyllo dough crust.
Ingredients
For the filling
- 1 tablespoon olive oil (for onions) For caramelizing onions
- 2 cups onion, sliced To be sautéed
- 2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces Can substitute sweet potato
- 1 tablespoon olive oil (for pumpkin)
- Salt to taste salt
- Pepper to taste pepper
- 4 large eggs, lightly beaten
- 1 cup half and half (or ½ milk and ½ heavy cream or 1 cup heavy cream) For a creamier texture
- 2 ounces gorgonzola or other blue cheese, crumbled For flavor
- 1 tablespoon sage, thinly sliced For added flavor
For the crust
- 8 sheets phyllo dough, thawed as directed on package For the quiche crust
- ¼ cup olive oil (for phyllo dough) For brushing phyllo dough
Instructions
Preparation
- 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 heat, add ¼ cup of water, cover, and cook the onions until caramelized, approximately 50 minutes, stirring occasionally.
- Meanwhile, toss the pumpkin chunks with olive oil, salt, and pepper. Roast in a preheated 350°F (180°C) oven for 30-40 minutes or until tender. Set aside.
- Brush a sheet of phyllo dough with olive oil and fit it into a greased 9-inch pie dish, leaving ends overhanging. Repeat with the remaining phyllo sheets, layering them.
Filling and Baking
- In a bowl, mix together the caramelized onions, roasted pumpkin, eggs, half and half, gorgonzola, and sage.
- Pour the mixture into the prepared phyllo crust.
- Bake the quiche in a preheated 375°F (190°C) oven for 25-45 minutes, or until golden brown and set in the center.
Notes
Best served warm or at room temperature. Pairs well with a mixed green salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Can also be frozen before baking for up to 2 months.