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–+ servings
Pumpkin Quiche

Savory Pumpkin Quiche with Caramelized Onions for Comfort

Enjoy a delightful Pumpkin Quiche with caramelized onions and gorgonzola, perfect for brunch or dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Phyllo Dough If unavailable, use store-bought pie crust.
  • 2 tablespoons Olive Oil Used for brushing and sautéing.
For the Filling
  • 2 Onions Thinly sliced.
  • 2 cups Pumpkin or Butternut Squash Cubed.
  • 3 Eggs Bind the filling together.
  • 1 cup Half and Half Or non-dairy alternative.
  • 4 ounces Gorgonzola Or other blue cheese.
  • 1 teaspoon Sage Chopped, can use rosemary or thyme.
Seasoning
  • to taste Salt
  • to taste Pepper
  • as needed Water For caramelization.

Equipment

  • Medium skillet
  • Baking sheet
  • 9-inch pie dish
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add thinly sliced onions, and sauté for about 10-15 minutes until tender.
  2. Reduce heat to low, add a splash of water, cover, and cook for another 50 minutes until deep golden brown.
  3. Preheat your oven to 350°F (180°C). Toss cubed pumpkin with olive oil, salt, and pepper and roast for 30-40 minutes.
  4. Increase oven temperature to 375°F (190°C). Layer phyllo dough in a greased pie dish, brushing each layer with olive oil.
  5. In a large bowl, mix caramelized onions, roasted pumpkin, eggs, half and half, crumbled gorgonzola, and sage.
  6. Pour the filling into the phyllo crust ensuring even distribution.
  7. Bake for 25-45 minutes until the top is golden brown and filling is set.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 27gProtein: 10gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze individual slices for up to 2-3 months.

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