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.