Let’s take a quick recap of this recipe title. Winter squash, caramelized onions, gorgonzola, and sage? I could stop writing now and you’d probably be convinced that this recipe is winner. All the flavors of fall…in a quiche.
Sage isn’t an ingredient I use often, but boy am I ever glad that I planted it in my herb garden this year. It grew beautifully over the summer and with the cooler fronts rolling in, I’ve been using my fair share of it here lately. Probably because it pairs so perfectly with the sweet flavors of squash.
What was a challenge in this recipe was phyllo dough. Until last weekend, I had never worked with phyllo dough. And that’s an interesting fact because baklava and spanikopita are probably two of my favorite foods ever. I think I steered clear because I knew phyllo dough and butter are usually combined to make that perfect, flaky pastry.
And I do mean perfect. Phyllo dough masters the flaky-factor.
This recipe ditched the butter and used olive oil instead. Just a note that it’s not the phyllo dough, but the added fat, that make the health and calorie-conscious weary of the pastry dough. For the not-so-patient cook, phyllo can be a challenge. It is papery thin, delicate, and can be a tricky to thaw correctly. But rest assured…if I can do it, you can do it.
Lastly, the dough was filled with loads of caramelized onion, low-fat milk, eggs, sage, and crumbled Gorgonzola. An amazing, protein-filled, vegetarian breakfast…or brunch! Our vegetarian guests enjoyed this quiche, and obviously, so did we.
1/4 cup + 1 Tbsp extra-virgin olive oil, divided 2 medium onions, sliced water, as needed 2 cups butternut squash, peeled and diced into bite-sized pieces salt and black pepper, to taste 8 sheets phyllo dough, thawed according to package directions 4 eggs, lightly beaten 1 cup 1% milk 2 oz gorgonzola, crumbled 1 Tbsp sage, thinly sliced
Heat 1 tbsp oil over medium heat. Add the onions and saute until the onions are tender, about 10-15 minutes. 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, stirring every 5-10 minutes.
Preheat oven to 400 F. Place butternut squash on a baking sheet lined with foil. Season with salt and pepper and roast until tender, about 30-40 minutes. Set aside.
Lower oven to 375 F.
Brush a sheet of phyllo pastry with the remaining olive oil and fit it into the bottom of a greased 9-inch springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets, placing them on top.
Mix the onions, pumpkin, eggs, milk, gorgonzola and sage. Pour into the crust.
Bake until golden brown and set in the center, 25-45 minutes. Yield: 6 slices.
Nutrition Information (per slice): 290 calories; 18.2 g. fat; 153 mg. cholesterol; 254 mg. sodium; 23.5 g. carbohydrate; 2.5 g. fiber; 9.3 g. protein
Result: If you love onions and gorgonzola, this is your match-made quiche. The phyllo dough added a very light, but indulgent-tasting touch and made the dish look very chic and elegant. While it took a bit of time to caramelize the onions and roast the squash, the rest of the dish comes together quickly. Excellent quiche! Guest-approved, too!