Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola is a rich, savory tart that celebrates fall flavors in the most comforting way. I bake a buttery crust filled with sweet roasted pumpkin, deeply caramelized onions, creamy eggs, and tangy gorgonzola cheese. The result is a perfect blend of sweet, savory, and earthy—ideal for brunch, lunch, or a cozy dinner.
Why You’ll Love This Recipe
I love this quiche because it’s a seasonal twist on a classic, with layers of flavor and texture in every bite. The sweetness of roasted pumpkin and onions pairs beautifully with the bold, salty bite of gorgonzola. It’s a beautiful centerpiece for autumn gatherings and can be served warm, room temperature, or even chilled—making it as practical as it is delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
- All-purpose flour
- Unsalted butter, cold and cubed
- Salt
- Ice water
Or use a store-bought pie crust for convenience
For the filling:
- Fresh pumpkin or butternut squash, peeled and cubed
- Olive oil
- Salt and pepper
- Yellow onions, thinly sliced
- Butter
- Eggs
- Heavy cream or half-and-half
- Whole milk
- Gorgonzola cheese, crumbled
- Fresh thyme or rosemary (optional)
Directions
- I preheat the oven to 400°F (200°C).
- I toss the cubed pumpkin with olive oil, salt, and pepper, and roast it for 25–30 minutes until soft and golden.
- While the pumpkin roasts, I caramelize the onions. I cook the sliced onions slowly in butter over low heat for 25–30 minutes until deeply golden and sweet.
- I roll out the pie dough and press it into a 9-inch tart or pie pan. I prick the bottom with a fork and blind-bake it at 375°F (190°C) for 10–12 minutes, then let it cool slightly.
- In a large bowl, I whisk together the eggs, cream, milk, and a pinch of salt and pepper.
- I layer the roasted pumpkin, caramelized onions, and crumbled gorgonzola in the pre-baked crust.
- I pour the egg mixture over the top and sprinkle with fresh thyme or rosemary.
- I bake the quiche at 375°F (190°C) for 35–40 minutes, or until the center is set and the top is golden.
- I let it rest for 10–15 minutes before slicing.
Servings and timing
This quiche serves 6–8.
Prep time is about 30 minutes, plus roasting and caramelizing.
Bake time is 35–40 minutes, and resting adds another 10–15 minutes.
It’s ready to serve in about 1 hour and 30 minutes total.
Variations
Sometimes I add crispy bacon or pancetta for extra savoriness. I’ve also swapped gorgonzola for goat cheese or feta for a milder option. For a nutty crunch, I sprinkle toasted walnuts or pine nuts on top before baking. You can also make this crustless for a gluten-free version—just grease a pie dish and bake the filling on its own.
storage/reheating
I store leftovers in the fridge for up to 4 days. It reheats beautifully in the oven at 350°F (175°C) for about 15–20 minutes. I avoid the microwave if I want to keep the crust crisp. It also freezes well—wrapped tightly and frozen for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I use canned pumpkin?
No, for this recipe I prefer cubed, roasted fresh pumpkin or butternut squash to maintain texture. Canned pumpkin is too soft and wet for the layered filling.
What’s the best cheese substitute for gorgonzola?
If I want something milder, I use goat cheese, blue cheese, or crumbled feta. They all give a creamy texture and tangy flavor.
Can I make the quiche ahead of time?
Yes, I often bake the whole quiche a day ahead. I store it in the fridge and reheat it gently in the oven before serving.
How do I prevent a soggy crust?
I blind-bake the crust before adding the filling, and I make sure the pumpkin and onions aren’t too wet when layering. That keeps everything crisp and set.
Is this quiche vegetarian?
Yes, as long as I skip any optional bacon, this recipe is fully vegetarian and packed with flavor.
Conclusion
Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola is a rich, flavorful celebration of fall ingredients that feels comforting and gourmet at the same time. I love how the creamy filling, sweet onions, and earthy pumpkin pair with the bold cheese to create something truly special. Whether served warm or cold, for brunch or dinner, this quiche is always a hit on my autumn table.
Print
Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings
- Diet: Vegetarian
Description
Roasted Pumpkin Quiche with Caramelized Onions and Gorgonzola is a savory, autumn-inspired tart featuring roasted pumpkin, sweet onions, and bold gorgonzola in a creamy egg custard. It’s perfect for brunch, lunch, or cozy dinners.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cold and cubed
1/4 tsp salt
3–4 tbsp ice water
2 cups fresh pumpkin or butternut squash, peeled and cubed
1 tbsp olive oil
Salt and pepper to taste
2 large yellow onions, thinly sliced
1 tbsp butter
3 large eggs
1/2 cup heavy cream or half-and-half
1/2 cup whole milk
1/2 cup crumbled gorgonzola cheese
1 tsp fresh thyme or rosemary (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until soft and golden.
- In a pan over low heat, melt butter and cook onions for 25–30 minutes, stirring occasionally, until deeply caramelized.
- Prepare the crust: in a bowl or food processor, mix flour and salt. Cut in butter until crumbly. Add ice water a tablespoon at a time until dough holds together. Roll out and press into a 9-inch tart or pie pan. Prick bottom and blind-bake at 375°F (190°C) for 10–12 minutes. Cool slightly.
- In a bowl, whisk eggs, cream, milk, salt, and pepper.
- Layer roasted pumpkin, caramelized onions, and gorgonzola in the crust.
- Pour egg mixture over filling and sprinkle with herbs if using.
- Bake at 375°F (190°C) for 35–40 minutes, or until center is set and top is golden.
- Let rest 10–15 minutes before slicing and serving.
Notes
Use butternut squash as an alternative to pumpkin.
Blind-baking the crust prevents sogginess.
Add bacon, pancetta, or nuts for variation.
Make crustless for a gluten-free version.
Quiche can be served warm, room temp, or cold.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 5g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
