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Quiche, Pumpkin, Main Dish, Gorgonzola

Roasted Pumpkin Quiche with Gorgonzola

Indulge in this Roasted Pumpkin Quiche with Gorgonzola, a delightful main dish that beautifully combines the sweetness of caramelized onions and roasted pumpkin with the tangy richness of gorgonzola cheese. Perfect for any occasion, whether it’s a cozy family dinner, brunch with friends, or a festive holiday gathering, this quiche is as visually appealing as it is delicious. The flaky phyllo crust adds an elegant touch, making it a standout centerpiece on your table. With seasonal ingredients and easy preparation steps, this quiche is not only a feast for the eyes but also a wholesome choice packed with nutrients.

  • Total Time: 1 hour 5 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 2 cups sliced onions
  • 2 cups pumpkin or butternut squash
  • 8 sheets phyllo dough
  • 4 eggs
  • 1 cup half-and-half
  • 2 ounces gorgonzola cheese
  • Olive oil

Instructions

  1. Caramelize the onions by sautéing them in olive oil until golden brown, adding water as needed.
  2. Roast pumpkin pieces seasoned with olive oil, salt, and pepper until tender.
  3. Prepare the phyllo crust by layering sheets brushed with olive oil into a pie dish.
  4. Mix caramelized onions, roasted pumpkin, eggs, half-and-half, gorgonzola, and sage in a bowl.
  5. Pour the filling into the crust and bake at 375°F (190°C) until set and golden brown.
  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 295
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 134mg

Keywords: You can customize this quiche by adding spinach or substituting gorgonzola with feta for different flavor profiles. Leftovers can be refrigerated for up to three days or frozen for two months.