If you are looking to impress your guests or indulge in a cozy autumn treat, this Pumpkin Quiche is your ticket to flavorful comfort. Combining the earthy sweetness of roasted pumpkin with the rich creaminess of eggs and blue cheese, wrapped in a delicate, flaky phyllo crust, this quiche strikes the perfect balance between hearty and elegant. Whether for a brunch or a light dinner, this Pumpkin Quiche will quickly become a beloved classic on your table.

Ingredients You’ll Need

The magic of this Pumpkin Quiche lies in its simple, carefully chosen ingredients, each playing an essential role in building layers of texture and taste that harmonize beautifully.

Olive oil: Used twice for sautéing onions and prepping the pumpkin, it adds a subtle richness and helps develop savory depth.
Onions: Slowly caramelized for natural sweetness and a luscious, melt-in-your-mouth texture.
Pumpkin or butternut squash: The star of the dish, roasted to tender perfection to add sweetness and creaminess.
Salt and pepper: Simple seasoning essentials that enhance the natural flavors and balance the richness.
Phyllo dough sheets: Create a light and flaky crust that is crisp without overpowering the filling.
Eggs: Bind the filling and provide a custardy base that’s firm yet velvety.
Half and half (or milk/cream mix): Adds creaminess essential for the perfect quiche consistency.
Gorgonzola or blue cheese: Offers a wonderful tangy punch and interesting texture contrast.
Sage: Fresh sage slices infuse the dish with an earthy, aromatic note that complements pumpkin beautifully.

How to Make Pumpkin Quiche

Step 1: Sauté and Caramelize the Onions

Start by heating a tablespoon of olive oil in a pan over medium heat and add the sliced onions. Sauté them until they become tender and begin releasing their sweetness, approximately 10 to 15 minutes. Then reduce the heat, add a quarter cup of water, cover the pan, and let the onions slowly caramelize over about 50 minutes. This slow cooking process will bring out their rich, deep flavor. Remember to stir regularly to prevent sticking and to ensure even cooking.

Step 2: Roast the Pumpkin

While the onions are caramelizing, toss your pumpkin cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated 350°F (180°C) oven for 30 to 40 minutes. Roasting will soften the pumpkin and amplify its natural sweetness, key for that perfect balance in the Pumpkin Quiche.

Step 3: Prepare the Phyllo Dough Crust

Brush a phyllo sheet generously with olive oil and place it in a greased 9-inch pie dish, letting the edges overhang. Layer the remaining phyllo sheets in the same fashion, brushing each sheet with oil and stacking until all eight sheets form a flaky, crispy crust that will hold the decadent filling just right.

Step 4: Mix the Filling

Combine the beautifully caramelized onions, roasted pumpkin, lightly beaten eggs, half and half, crumbled gorgonzola, and thinly sliced sage in a mixing bowl. This mixture promises a luscious, aromatic filling bursting with flavors that complement one another splendidly in your Pumpkin Quiche.

Step 5: Assemble and Bake

Pour the filling into your prepared phyllo crust. Bake in a preheated 375°F (190°C) oven for 25 to 45 minutes. You want the crust to turn a beautiful golden brown and the center to set firmly but remain creamy. This baking time ensures everything melds together perfectly for that iconic quiche texture and taste.

How to Serve Pumpkin Quiche

Garnishes

To elevate your Pumpkin Quiche presentation and flavor, sprinkle some fresh sage leaves or a few crumbles of blue cheese on top just before serving. A light drizzle of balsamic glaze can add a sophisticated tang that pairs wonderfully with the savory sweetness.

Side Dishes

This quiche pairs beautifully with crisp, fresh salads—think arugula tossed with lemon vinaigrette or a simple mixed greens salad with toasted nuts. A bowl of warm butternut squash soup or roasted root vegetables can round out the meal perfectly, adding complementary textures and seasonal warmth.

Creative Ways to Present

For an eye-catching brunch, slice the Pumpkin Quiche into small squares and serve on a wooden board alongside a variety of fresh herbs, nuts, and artisanal bread. You can also serve it in individual phyllo tart shells for an elegant appetizer or party bite that will have everyone asking for the recipe.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Pumpkin Quiche in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it great for next-day meals or snacks.

Freezing

To freeze, wrap the cooled quiche securely with plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat slices gently in a 350°F (175°C) oven for 10 to 15 minutes to preserve the flaky phyllo crust’s crispiness. Microwave reheating is faster but might soften the crust, so use it if you’re in a hurry.

FAQs

Can I use regular pie crust instead of phyllo dough?

Absolutely! A traditional pie crust works nicely and will give a different texture—more buttery and tender rather than crisp and flaky—but just as delicious.

What if I don’t have gorgonzola or blue cheese?

You can substitute with feta, goat cheese, or even a sharp cheddar if you prefer a milder flavor or don’t have blue cheese on hand.

Is it possible to make this Pumpkin Quiche vegetarian?

This recipe is already vegetarian-friendly since it contains no meat. Just ensure your cheese choice fits your dietary preferences.

Can I prepare the quiche ahead of time for a party?

Yes! You can assemble the quiche the day before and refrigerate it, then bake it fresh the next day, which makes hosting much easier.

How can I make this quiche gluten-free?

Swap the phyllo dough with gluten-free pastry or a gluten-free pie crust to accommodate gluten sensitivities without sacrificing flavor.

Final Thoughts

This Pumpkin Quiche is a beautifully balanced, crowd-pleasing dish that celebrates the best flavors of fall while being delightfully versatile. Once you try this recipe, it’s sure to become a staple in your kitchen for cozy meals and special occasions alike. Go ahead and treat yourself and your loved ones to a slice of seasonal comfort—you won’t regret it!

Pumpkin Quiche Recipe

Print Recipe

★★★★★

5.1 from 16 reviews

This Pumpkin Quiche combines the earthy sweetness of caramelized onions and roasted pumpkin with a flaky phyllo crust. Topped with tangy gorgonzola and fragrant sage, it’s a perfect savory pie for fall or any cozy occasion.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking, Roasting, Sautéing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Onions

1 tablespoon olive oil
2 cups sliced onions
Water as needed (for caramelizing onions)

For the Pumpkin

2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces
1 tablespoon olive oil
Salt and pepper to taste

For the Crust

8 sheets phyllo dough, thawed as directed on package
¼ cup olive oil

For the Filling

4 eggs, lightly beaten
1 cup half and half (or ½ cup milk and ½ cup heavy cream or 1 cup heavy cream)
2 ounces gorgonzola or other blue cheese, crumbled
1 tablespoon thinly sliced sage

Instructions

Sauté Onions: Heat 1 tablespoon olive oil in a pan over medium heat. Add the sliced onions and sauté until tender, about 10-15 minutes.
Caramelize Onions: Reduce the heat to low, add ¼ cup water, cover the pan, and cook the onions slowly until deeply caramelized, about 50 minutes. Stir every 10 minutes for the first 30 minutes and every 5 minutes for the last 20 minutes, adding more water as needed to prevent sticking.
Roast Pumpkin: While onions cook, toss pumpkin pieces with 1 tablespoon olive oil and salt and pepper to taste. Spread on a baking sheet and roast in a preheated 350°F (180°C) oven for 30-40 minutes until tender. Set aside to cool slightly.
Prepare Phyllo Crust: Lightly grease a 9-inch pie dish. Brush one sheet of thawed phyllo dough with olive oil and place it in the dish, allowing ends to overhang. Repeat layering with remaining phyllo sheets, brushing each sheet with olive oil to create a flaky crust.
Mix Filling: In a large bowl, combine caramelized onions, roasted pumpkin, beaten eggs, half and half (or cream mixture), crumbled gorgonzola, and sliced sage. Mix gently until well blended.
Fill Crust: Pour the mixture into the prepared phyllo crust, spreading evenly.
Bake Quiche: Bake in a preheated 375°F (190°C) oven for 25-45 minutes, or until the quiche is golden brown on top and set in the center. Let cool slightly before serving.

Notes

Use fresh sage for the best flavor, but dried sage can be substituted at 1 teaspoon.
If you prefer a sturdier crust, consider a traditional pie crust instead of phyllo.
Gorgonzola can be substituted with feta or goat cheese for a milder flavor.
The cooking time for caramelizing onions is long but crucial for deep flavor; patience is key.
Ensure phyllo dough stays covered with a damp towel while working to prevent drying out.