Introduction

Oh, the cozy feeling of fall! There’s something magical about crisp air, changing leaves, and the comforting aroma of home-baked goodness filling the kitchen. Today, we’re diving into a recipe that perfectly captures that feeling: a stunning Roasted Pumpkin Quiche. It’s a little bit rustic, a little bit elegant, and a whole lot delicious. Forget those fussy, time-consuming quiches – this one is surprisingly simple and comes together with minimal fuss, making it a true weeknight wonder or a showstopper for your next brunch. Get ready to impress yourself and everyone you share it with!

Why You’ll Love This Recipe

Fast & Easy: Seriously, this comes together quicker than you might think.
Giftable: Imagine gifting a slice (or a whole quiche!) to a friend – pure thoughtfulness!
Crowd-Pleasing: The combination of sweet pumpkin, savory caramelized onions, and tangy blue cheese is a winner every time.
Beautifully Rustic: The phyllo dough crust gives it a gorgeous, artisanal look without all the fuss of traditional pastry.

Ingredients

Let’s gather our goodies! This recipe uses simple, wholesome ingredients that come together beautifully.

1 tablespoon olive oil (for sautéing those sweet onions)
2 cups sliced onions (the star of our savory base – go for yellow or sweet onions!)
Water, as needed (just a little splash to help those onions get nice and soft)
2 cups cubed pumpkin or butternut squash (fresh is best, but good quality canned works in a pinch!)
1 tablespoon olive oil (for roasting our squash – adds a lovely depth)
Salt and pepper, to taste (the essential seasonings!)
8 sheets phyllo dough (this is our secret to that amazing crispy crust!)
¼ cup olive oil (for brushing our phyllo layers – don’t be shy!)
4 large eggs, lightly beaten (the binder that holds our delicious filling together)
1 cup half and half (for that perfect creamy texture – you could also use milk and cream!)
2 ounces crumbled Gorgonzola or other blue cheese (adds a wonderful tangy bite that complements the sweet pumpkin)
1 tablespoon thinly sliced sage (fresh sage is like a hug for your taste buds in fall recipes!)

How to Make It

Alright, let’s get cooking! It’s simpler than you think, and the results are just chef’s kiss.

Preheat your oven: Get it nice and toasty at 350°F (175°C).
Caramelize those onions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Toss in your sliced onions. Sauté them for about 5-7 minutes until they start to soften. If they look dry, add a tiny splash of water. Now, here’s the magic: keep cooking, stirring every so often, until they turn a beautiful, deep golden brown. This could take 20-25 minutes, but oh, is it worth it! Set them aside once they’re perfectly caramelized.
Roast your pumpkin: Grab a baking sheet and toss your cubed pumpkin or butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer. Pop them in the oven for 15-20 minutes, or until they’re tender and have little browned edges. Set these aside with the onions.
Build your rustic crust: Lightly grease a 9-inch pie plate. Take one sheet of phyllo dough and lay it in the pie plate, letting the edges hang over a bit. Brush it lightly with olive oil. Now, keep layering the rest of the phyllo sheets, brushing each one with olive oil. Don’t worry about perfection here – the rustic charm is part of the beauty!
Layer the flavors: Spread your gorgeous caramelized onions evenly over the bottom of the phyllo crust.
Add the pumpkin: Scatter the roasted pumpkin or butternut squash over the onions.
Whisk up the custard: In a medium bowl, whisk together your lightly beaten eggs and half and half. Season with a pinch of salt and pepper.
Pour it all in: Gently pour the egg mixture evenly over the pumpkin and onion layers.
Top it off: Sprinkle your crumbled Gorgonzola cheese and thinly sliced sage over the top. That cheese will get wonderfully melty and those sage leaves will infuse so much flavor!
Bake to perfection: Slide your quiche into the preheated oven and bake for 35-45 minutes. You’ll know it’s ready when the center is set (it shouldn’t jiggle much) and the crust is a beautiful golden brown. Let it cool slightly before slicing and serving. Enjoy the deliciousness!

Substitutions & Additions

Feel free to play around with this recipe! It’s a fantastic canvas for your creativity.

Cheese Swap: If blue cheese isn’t your jam, try crumbled goat cheese, sharp cheddar, or Gruyère.
Veggie Boost: Sautéed mushrooms, spinach, or roasted red peppers would be delicious additions.
Herb it Up: Thyme or rosemary can be lovely substitutes or additions to the sage.
A Little Spice: A pinch of nutmeg or a dash of cayenne pepper can add a subtle warmth.
Squash Alternatives: Acorn squash or even sweet potato can work in place of pumpkin or butternut squash.

Tips for Success

A few little secrets to make your quiche absolutely perfect:

Onion Patience: Don’t rush the caramelization of the onions. That slow cooking is what brings out their incredible sweetness.
Phyllo Handling: Keep your phyllo dough covered with a damp kitchen towel while you work with it so it doesn’t dry out. Work quickly!
Don’t Overfill: Be careful not to overfill the phyllo crust with the filling ingredients, as it can make it harder for the quiche to set properly.
Prep Ahead: You can caramelize the onions and roast the pumpkin a day in advance and store them in the refrigerator. This makes assembly on baking day a breeze!

How to Store It

Leftovers are a good thing, right? This quiche is delicious cold or reheated.

Once cooled, wrap any leftover quiche tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 3-4 days.
To reheat, you can gently warm slices in a toaster oven or a conventional oven at 300°F (150°C) until warmed through. Microwaving works too, but the crust might lose some of its crispiness.

FAQs

Got questions? We’ve got answers!

Q: Can I use canned pumpkin puree instead of roasting fresh?
A: Yes, you can! If using canned, drain it very well to remove excess moisture. You’ll want about 2 cups. Stir it into the caramelized onions before adding the egg mixture.

Q: My phyllo dough is tearing, what should I do?
A: Don’t worry! That’s the beauty of a rustic crust. Just layer the torn pieces as best you can, brushing each with oil. It will all bake together and look amazing.

Q: How do I know if the quiche is fully cooked?
A: The center should be set and barely jiggle when gently shaken. If you insert a knife near the center, it should come out mostly clean.

Golden Harvest Roasted Pumpkin Quiche

A rustic and elegant roasted pumpkin quiche with caramelized onions, blue cheese, and a crispy phyllo dough crust. This recipe is surprisingly simple and perfect for fall brunches or weeknight dinners.

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Prep Time 30

Cook Time 50

Servings 8 slices

Equipment

Skillet for sautéing onions
Baking Sheet for roasting pumpkin
9-inch pie plate for assembling the quiche
Medium bowl for whisking custard

Ingredients

For the Caramelized Onions

1 tablespoon olive oil for sautéing
2 cups sliced onions yellow or sweet onions recommended
as needed water to help onions soften

For the Roasted Pumpkin

2 cups cubed pumpkin or butternut squash fresh or canned (drained)
1 tablespoon olive oil for roasting
to taste salt
to taste pepper

For the Crust and Filling

8 sheets phyllo dough
0.25 cup olive oil for brushing phyllo
4 large eggs lightly beaten
1 cup half and half or milk and cream
2 ounces crumbled Gorgonzola or blue cheese
1 tablespoon thinly sliced sage fresh

Instructions

Preheat your oven to 350°F (175°C).
Caramelize the onions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add sliced onions and sauté for 5-7 minutes until softened. Add a splash of water if dry. Continue cooking, stirring occasionally, until deep golden brown (20-25 minutes). Set aside.
1 tablespoon olive oil
Roast the pumpkin: Toss cubed pumpkin with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 15-20 minutes until tender. Set aside.
1 tablespoon olive oil
Build the crust: Lightly grease a 9-inch pie plate. Layer phyllo sheets, brushing each with olive oil. Let edges hang over.
1 tablespoon olive oil
Layer the flavors: Spread caramelized onions evenly over the phyllo crust.
1 tablespoon olive oil
Add the pumpkin: Scatter roasted pumpkin over the onions.
1 tablespoon olive oil
Whisk the custard: In a medium bowl, whisk eggs and half and half. Season with salt and pepper.
1 tablespoon olive oil
Pour the custard: Gently pour the egg mixture over the pumpkin and onion layers.
Top it off: Sprinkle with Gorgonzola cheese and sliced sage.
1 tablespoon olive oil
Bake: Bake for 35-45 minutes until the center is set and the crust is golden brown. Let cool slightly before serving.

Notes

Keep phyllo dough covered with a damp towel while working. Don't overfill the crust. Onions can be caramelized and pumpkin roasted a day in advance.