Breakfast & Brunchclosetcooking
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Tender roasted pumpkin, sweet caramelized onions, tangy gorgonzola and sage all baked in a quiche with a light, crispy and flaky phyllo crust.
👥 6 Servings⏱️ Prep & Cook: 2h⏳ Prep: 15 min🔥 Cook: 1h 45m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
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.
onion, sliced2 cups
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.)
onion, sliced2 cups
4
Meanwhile, toss the pumpkin with the olive oil and season with salt and pepper.
olive oil1 tablespooncup olive oil1/4
5
Roast the pumpkin in a preheated 350F/180C 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.
olive oil1 tablespooncup olive oil1/4
7
Mix the onions, pumpkin, eggs, milk, gorgonzola and sage and pour it into the crust.
onion, sliced2 cupseggs, lightly beaten4sage, thinly sliced1 tablespoon
8
Bake in a preheated 375F/190C oven until golden brown and set in the center, about ⏱️ 25-45 minutes.
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