Description
Rich and creamy pumpkin quiche brings French countryside comfort to autumn tables. Flaky pastry and savory custard blend seasonal ingredients with elegant simplicity you’ll savor deeply.
Ingredients
Scale
Main Ingredients:
- 4 eggs, lightly beaten
- 2 cups pumpkin or butternut squash, peeled and cut into bite-sized pieces
- 2 cups onion, sliced
- 2 ounces gorgonzola or other blue cheese, crumbled
- 8 sheets phyllo dough, thawed as directed on package
Dairy and Liquid Ingredients:
- 1 cup half and half (or 1/2 milk and 1/2 heavy cream or 1 cup heavy cream)
Oils, Seasonings, and Herbs:
- 2 tablespoons olive oil
- 1 tablespoon sage, thinly sliced
- Salt and pepper to taste
- Water as needed (for caramelizing onions)
Instructions
- Slowly transform sliced onions into a rich, golden delicacy by sautéing in olive oil over medium heat for 10-15 minutes until they soften and turn translucent.
- Lower the temperature and introduce water, allowing onions to develop a deep caramel color through gentle, covered cooking. Stir attentively every 10 minutes initially, then every 5 minutes, adding liquid if the pan becomes dry.
- Prepare pumpkin cubes by tossing with olive oil, salt, and pepper. Roast at 350°F for 30-40 minutes until tender and slightly caramelized, creating a sweet, concentrated flavor profile.
- Create a delicate phyllo crust by carefully brushing each sheet with olive oil and layering them in a greased 9-inch pie dish, allowing edges to gracefully drape over the sides.
- Craft the quiche filling by combining the caramelized onions, roasted pumpkin, eggs, milk, crumbled gorgonzola, and fragrant sage in a mixing bowl, ensuring even distribution of ingredients.
- Transfer the vibrant mixture into the prepared phyllo crust, spreading it evenly to create a smooth surface.
- Bake the quiche at 375°F for 25-45 minutes, monitoring until the top turns a beautiful golden brown and the center sets completely, indicating a perfectly cooked custard-like texture.
Notes
- Choose sweet pumpkin varieties like sugar or pie pumpkins for deeper, richer flavor and smoother texture compared to carving pumpkins.
- Use fresh sage leaves instead of dried for more vibrant, aromatic herbal notes that complement the gorgonzola’s sharpness.
- For gluten-free version, swap phyllo crust with almond flour or gluten-free pie crust, ensuring same crispy golden texture.
- Reduce cooking time by 5-10 minutes if using pre-roasted pumpkin or canned pumpkin puree to prevent over-browning.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg