Description
A delightful quiche bursting with the flavors of roasted pumpkin, caramelized onions, and tangy Gorgonzola cheese, perfect for fall gatherings.
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups pumpkin, cubed
- 2 medium onions, thinly sliced
- 4 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1 cup Gorgonzola cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (thyme or sage) for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, toss pumpkin cubes with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
- While the pumpkin roasts, caramelize the onions in a skillet over low heat with a pinch of salt until golden brown, about 15 minutes.
- In a mixing bowl, whisk together the eggs, cream, milk, and Gorgonzola cheese until combined.
- Add the roasted pumpkin and caramelized onions to the egg mixture and stir until well combined.
- Pre-bake the pie crust for 10 minutes. Pour the filling into the pre-baked pie crust.
- Bake in the oven for an additional 30-35 minutes, or until the filling is set and slightly jiggly in the center.
- Let cool slightly before slicing. Serve warm, garnished with fresh herbs.
Notes
For a flaky crust, use chilled butter and avoid overworking the dough. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Roasting and Baking
- Cuisine: American