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Pumpkin Quiche Recipe

Pumpkin Quiche Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fill Crust: Pour the mixture into the prepared phyllo crust, spreading evenly.
  7. 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.

Nutrition

Keywords: pumpkin quiche, phyllo crust, caramelized onion, roasted pumpkin, gorgonzola, savory pie, fall recipes

Find it online: https://thehungrymason.com/pumpkin-quiche-recipe/