Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage from Closet Cooking

Tender roasted pumpkin, sweet caramelized onions, tangy gorgonzola and sage all baked in a quiche with a light, crispy and flaky phyllo crust.

Servings: makes 6 servings

Prep Time: 15 minutes
Cook Time: 1 hours 45 minutes
Total Time: 2 hours
  • 1 tablespoon olive oil
  • 2 cups onion, sliced
  • water as needed
  • 2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 8 sheets phyllo dough, thawed as directed on package
  • 1/4 cup olive oil
  • 4 eggs, lightly beaten
  • 1 cup half and half
  • 2 ounces gorgonzola or other blue cheese, crumbled
  • 1 tablespoon sage, thinly sliced
  1. Heat the oil in a pan over medium heat.
  2. Add the onions and saute until the onions are tender, about 10-15 minutes.
  3. Reduce the heat to just a bit below medium, add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)
  4. Meanwhile, toss the pumpkin with the olive oil and season with salt and pepper.
  5. Roast the pumpkin in a preheated 350F oven until tender, about 30-40 minutes and set aside.
  6. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or spring-form pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.
  7. Mix the onions, pumpkin, eggs, milk, gorgonzola and sage and pour it into the crust.
  8. Bake in a preheated 375F oven until golden brown and set in the center, about 25-45 minutes.