Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage

Step 1

Heat the oil in a pan over medium heat.

Step 2

Add the onions and saute until the onions are tender, about 10-15 minutes.

Step 3

Reduce the heat to just a bit below medium, add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)

Step 4

Meanwhile, toss the pumpkin with the olive oil and season with salt and pepper.

Step 5

Roast the pumpkin in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.

Step 6

Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or spring-form pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.

Step 7

Mix the onions, pumpkin, eggs, milk, gorgonzola and sage and pour it into the crust.

Step 8

Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.