As the air turns crisp and vibrant fall colors surround us, a delightful aroma wafts through my kitchen. It’s the enticing scent of my Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage, a dish that perfectly captures the essence of the season. Not only does it feature tender, roasted pumpkin and sweet caramelized onions nestled in a flaky phyllo crust, but it also balances savory and tangy flavors beautifully. This vegetarian quiche makes for a quick and satisfying brunch option or a light dinner that’s sure to impress. Plus, it’s incredibly versatile—great for entertaining or cozy family meals. Curious about how to bring this autumn gem to your table? Let’s dive in!
Why is this quiche a must-try?
Fall Flavors: Enjoy the rich, seasonal tastes from roasted pumpkin, caramelized onions, and aromatic sage that scream autumn delight.
Quick Preparation: Whip up this dish in less than an hour, perfect for those busy weekends or spontaneous brunch gatherings.
Crowd-Pleasing: With its blend of creamy gorgonzola and earthy sage, this quiche is sure to impress even the pickiest eaters.
Unique Texture: Experience a delightful contrast between the flaky phyllo crust and smooth filling, making each bite heavenly.
Versatile Pairings: Serve with a refreshing salad or roasted vegetables, and consider pairing with a glass of sparkling apple cider for a festive touch. Whether it’s a cozy family gathering or a lively brunch, this Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage is sure to be a hit!
Roasted Pumpkin Quiche Ingredients
For the Base
• Olive Oil – Adds moisture and richness; extra virgin oil enhances flavor further.
• Phyllo Dough – Creates a light, flaky crust; handle carefully to avoid tearing.
For the Filling
• Onions (2 cups, sliced) – Provide sweetness and depth; can substitute with shallots for a milder flavor.
• Pumpkin or Butternut Squash (2 cups, peeled and cut) – The star of this Roasted Pumpkin Quiche; roasting brings out its natural sweetness.
• Eggs (4, lightly beaten) – Provide structure to the quiche while adding richness.
• Half and Half (1 cup) – Adds creaminess; swap with plant-based milk for a dairy-free version.
• Gorgonzola or Blue Cheese (2 ounces, crumbled) – Adds tangy creaminess; feta or goat cheese also make delightful substitutes.
• Sage (1 tablespoon, thinly sliced) – Fresh sage elevates the dish with aromatic notes; use dried (1 teaspoon) if fresh isn’t available.
Seasonings
• Salt and Pepper – Essential for enhancing flavors; adjust to taste for perfect seasoning.
Indulge in these ingredients to create a spectacular Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage that’s sure to delight!
Step‑by‑Step Instructions for Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Step 1: Prepare the Onions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cups of sliced onions and sauté for about 10 to 15 minutes until they become tender and translucent. Stir occasionally to ensure even cooking and prevent sticking; the onions should begin to caramelize, taking on a rich golden color.
Step 2: Caramelize the Onions
Reduce the heat to low, add a splash of water to the skillet, and cover it with a lid. Cook the onions for an additional 50 minutes, stirring occasionally. They should deepen in color to a lovely golden brown, becoming sweet and richly flavored, which will complement the Roasted Pumpkin Quiche beautifully.
Step 3: Roast the Pumpkin
While the onions are caramelizing, preheat your oven to 350°F (180°C). Toss 2 cups of peeled and chopped pumpkin or butternut squash with olive oil, salt, and pepper on a baking sheet. Spread the pieces evenly, then roast them in the preheated oven for about 30 to 40 minutes until tender, stirring halfway through to ensure even roasting.
Step 4: Prepare the Phyllo Crust
After the pumpkin is roasting, start preparing the phyllo crust. Brush each of the 8 thawed phyllo dough sheets with olive oil and layer them in a greased 9-inch pie dish, allowing the edges to hang over slightly. This will give you a light, flaky base for your Roasted Pumpkin Quiche, so handle the sheets gently to avoid tearing.
Step 5: Mix the Filling
In a large bowl, combine the sautéed onions, roasted pumpkin, 4 lightly beaten eggs, and 1 cup of half and half. Add 2 ounces of crumbled gorgonzola and 1 tablespoon of thinly sliced sage. Season this mixture with salt and pepper to taste, stirring until everything is well incorporated and ready to create a rich filling for the quiche.
Step 6: Fill the Crust
Carefully pour the prepared filling into the layered phyllo crust, spreading it out evenly. The filling should be heaped slightly, as it will puff slightly during baking. This blessed mixture of flavors in your Roasted Pumpkin Quiche will bring the essence of fall to your table.
Step 7: Bake the Quiche
Increase the oven temperature to 375°F (190°C) and bake the quiche for 25 to 45 minutes, until the top is golden brown and the center is set. You’ll know it’s ready when you gently shake the pan, and the filling quivers just slightly. Let it cool slightly before serving to enjoy the full flavor and texture.
Roasted Pumpkin Quiche with Variations
Feel free to let your creativity shine and customize this delightful quiche to suit your family’s taste and dietary needs!
- Cheese Swap: Replace gorgonzola with goat cheese or Gruyère for a milder or nuttier flavor. Each cheese adds a different dimension to the dish, making it oh-so delicious.
- Protein Boost: Add cooked sausage or crispy bacon for a heartier version of the quiche. It turns this vegetarian delight into a meaty masterpiece that’s sure to satisfy even the hungriest eaters.
- Greens Galore: Toss in some fresh spinach or kale for an extra pop of color and nutrition. These greens not only make your quiche look appealing but also add delightful bites of earthiness.
- Herb Variation: Experiment by adding ricotta for a creamier filling, or mix in fresh herbs like thyme or rosemary for an aromatic twist. The fragrant herbs can elevate the dish and highlight those wonderful autumn flavors.
- Dairy-Free Delight: Use plant-based milk instead of half and half to make a dairy-free version of this quiche without sacrificing creaminess. Enjoy the same comforting taste with a vegan-friendly flair.
- Pumpkin Alternative: Don’t have pumpkin? Butternut squash works beautifully in this recipe—its sweetness and texture complement the other ingredients perfectly. Roasting it will enhance the flavors, just like its orange counterpart.
- Add some Heat: For those who enjoy a kick, consider incorporating diced jalapeños or red pepper flakes to the filling. A hint of spice can awaken your taste buds and make for an exciting twist on traditional quiche.
With all these variations, there’s no shortage of possibilities. If you’re looking for more seasonal recipes, try making some tempting Pumpkin Sugar Cookies for dessert or warming up a robust bowl of Minestrone with Sausage and Pesto for an extra hearty meal. Enjoy your culinary journey!
Expert Tips for Roasted Pumpkin Quiche
Onion Perfection: Ensure the onions are adequately caramelized by keeping a close eye on them and adding water if they dry out, preventing burning.
Phyllo Care: Brush each layer of phyllo dough generously with olive oil to achieve that desired crispness in your crust for the Roasted Pumpkin Quiche.
Prevent Soggy Bottom: To avoid a soggy bottom crust, use a dark metal pan or place it lower in the oven; these options help ensure even baking.
Texture Matters: If using pre-made crusts, follow package instructions to avoid texture issues. A pre-baked crust retains its flakiness when filled.
Flavor Substitutions: Explore flavor variations by substituting gorgonzola with goat cheese or adding more herbs like thyme for an aromatic twist.
Make Ahead Options
These Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage are perfect for meal prep enthusiasts! You can caramelize the onions and roast the pumpkin up to 3 days in advance—simply refrigerate them in airtight containers to maintain freshness. Additionally, you can layer the phyllo dough in the pie dish the night before, covering it with plastic wrap to prevent it from drying out. When you’re ready to enjoy, mix the filling ingredients together, pour into the prepared crust, and bake. This way, you’ll have a delicious, homemade quiche ready to serve with minimal effort, making your busy weeknights or brunch gatherings all the more enjoyable!
Storage Tips for Roasted Pumpkin Quiche
Fridge: Store the quiche in an airtight container in the refrigerator for up to 3 days. This keeps the filling creamy and prevents the crust from becoming soggy.
Freezer: For longer storage, wrap the quiche tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place the quiche in a preheated oven at 350°F (175°C) for about 15-20 minutes until warm and crispy again. This preserves the delightful textures of your Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage.
Room Temperature: If you’re serving it at room temperature, it can sit out for up to 2 hours, making it perfect for brunch gatherings.
What to Serve with Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage
Dreaming of a harmonious meal to complement your quiche? Let’s explore the perfect pairings!
- Mixed Green Salad: A light and refreshing salad with seasonal greens and a tangy vinaigrette adds a crisp contrast to the rich quiche filling.
- Roasted Root Vegetables: The sweetness of roasted carrots and beets beautifully enhances the earthy flavors of the quiche while adding a touch of autumnal goodness.
- Sweet Potato Hash: This savory dish offers a delightful crunch alongside the creamy quiche, making for a hearty brunch experience.
- Cranberry Sauce: A dollop of tangy cranberry sauce brings a burst of flavor, enhancing each bite with a sweet and tart edge.
- Sparkling Apple Cider: A glass of sparkling apple cider introduces a bubbly and refreshing element, balancing the richness of the quiche while celebrating fall flavors.
- Apple Tart: Finish your meal on a sweet note with a warm slice of apple tart, echoing the seasonal fruit theme and offering a cozy dessert experience.
- Grilled Asparagus: Tender, grilled asparagus provides a vibrant color pop and a delightful crunch that complements creamy textures beautifully.
- Herb-Infused Tea: A cup of herbal tea, like chamomile or mint, can be a soothing end to your brunch, harmonizing wonderfully with the quiche’s flavors.
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage Recipe FAQs
How should I choose my pumpkin for the quiche?
When selecting pumpkin, look for ones that are firm with a smooth, unblemished skin. A good indicator of ripeness is the color—deep orange hues signal a sweet, flavorful flesh. Avoid pumpkins with dark spots or soft areas, as they may be overripe.
What’s the best way to store leftover quiche?
Absolutely! Store your quiche in an airtight container in the refrigerator for up to 3 days. Ensure to let it cool completely before wrapping it to keep the filling creamy while preventing the crust from becoming soggy. You can also reheat it in the oven at 350°F (175°C) to regain that delightful crispness.
Can I freeze the quiche?
Certainly! To freeze your Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage, wrap it tightly in plastic wrap followed by aluminum foil. This will protect it from freezer burn, extending its shelf life up to 2 months. When you’re ready to enjoy it, thaw the quiche in the fridge overnight and reheat in a 350°F (175°C) oven for about 15-20 minutes.
What should I do if my phyllo dough tears while preparing the crust?
No worries, it happens to the best of us! If your phyllo dough tears, simply overlap the torn edges with another layer of phyllo, brushing olive oil between layers for added crispness. Just remember to handle the dough gently, and using a bit of extra oil can help maintain its integrity.
Is this quiche suitable for people with dairy allergies?
While the base recipe uses dairy ingredients like eggs and half-and-half, you can easily adjust it to be more dairy-friendly. I recommend using plant-based milk alternatives like almond or oat milk in place of half-and-half and substituting gorgonzola with a dairy-free cheese option. Just remember to check the labels for any allergens.
How long can I leave the quiche out at room temperature?
Your quiche can safely sit at room temperature for up to 2 hours. This makes it perfect for brunch gatherings or potluck events, allowing your guests to enjoy it at its best without worries! Just keep an eye on it and be sure to refrigerate any leftovers promptly.
Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola Delight
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cups of sliced onions and sauté for about 10 to 15 minutes until they become tender and translucent.
- Reduce the heat to low, add a splash of water to the skillet, and cover it with a lid. Cook the onions for an additional 50 minutes, stirring occasionally.
- Preheat your oven to 350°F (180°C). Toss 2 cups of peeled and chopped pumpkin with olive oil, salt, and pepper on a baking sheet, then roast for about 30 to 40 minutes.
- Brush each of the 8 thawed phyllo dough sheets with olive oil and layer them in a greased 9-inch pie dish.
- In a large bowl, combine the sautéed onions, roasted pumpkin, 4 lightly beaten eggs, and 1 cup of half and half. Add 2 ounces of crumbled gorgonzola and 1 tablespoon of thinly sliced sage.
- Carefully pour the prepared filling into the layered phyllo crust, spreading it out evenly.
- Increase the oven temperature to 375°F (190°C) and bake the quiche for 25 to 45 minutes, until the top is golden brown and the center is set.
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