Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage


1 tablespoon olive oil
2 cups onion, sliced
water as needed
2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
1 tablespoon olive oil
salt and pepper to taste
8 sheets phyllo dough, thawed as directed on package
1/4 cup olive oil
4 eggs, lightly beaten
1 cup half and half (or 1/2 milk and 1/2 heavy cream or 1 cup heavy cream)
2 ounces gorgonzola or other blue cheese, crumbled
1 tablespoon sage, thinly sliced

View the full recipe: Closet Cooking

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