Description
A delightful Pumpkin and Gorgonzola Quiche, perfect for autumn gatherings, combining sweet pumpkin, creamy gorgonzola, and caramelized onions in a flaky phyllo crust.
Ingredients
- 1 tablespoon olive oil (to sauté onions)
- 2 cups sliced onions
- Water (as needed for caramelizing the onions)
- 2 cups pumpkin or butternut squash, peeled and cut into pieces
- 1 tablespoon olive oil (for roasting pumpkin)
- Salt and pepper to taste
- 8 sheets phyllo dough, thawed
- ¼ cup olive oil (for phyllo dough)
- 4 eggs, lightly beaten
- 1 cup cream (or ½ milk and ½ heavy cream)
- 2 ounces gorgonzola or another blue cheese, crumbled
- 1 tablespoon sage, finely sliced
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and sauté until tender, about 10-15 minutes.
- Lower the heat, add ¼ cup of water, cover, and cook the onions until caramelized, about 50 minutes. Stir every 10 minutes at first, then every 5 minutes. Add more water if needed.
- Meanwhile, toss the pumpkin with 1 tablespoon of olive oil, salt, and pepper. Roast in a preheated oven at 350°F (180°C) for 30-40 minutes until tender. Set aside.
- Brush a sheet of phyllo dough with olive oil and place it in a 9-inch tart pan, letting the edges hang over. Repeat with remaining sheets.
- In a bowl, combine caramelized onions, roasted pumpkin, beaten eggs, cream, gorgonzola, and sage.
- Pour the mixture into the phyllo crust.
- Bake the quiche in a preheated oven at 375°F (190°C) for 25-45 minutes, or until golden and set in the center.
Notes
For best results, monitor baking time closely and test for doneness with a knife.