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As the days grow cooler and the scent of autumn blankets the air, there’s nothing quite like a warm slice of pumpkin and gorgonzola quiche to bring comfort and joy to your table. I first stumbled upon this delightful recipe during a cozy gathering with friends, where the conversation flowed as easily as the wine. The moment I took a bite, the creamy richness of gorgonzola perfectly danced with the sweet, earthy notes of roasted pumpkin—creating a harmonious melody that left us all clamoring for seconds.

This quiche is not just an impressive centerpiece for brunch; it’s also a versatile dish that works for lunch, dinner, or even as a snack on a chilly evening. With its flaky pastry crust and vibrant filling, it promises to impress anyone lucky enough to share your table. Plus, it’s a great solution for those moments when you crave a homemade meal yet want something far from ordinary. Ready to let the oven do the magic? Let’s get started!

Why is Pumpkin & Gorgonzola Quiche a Must-Try?

Creamy Comfort: This quiche combines creamy gorgonzola with sweet pumpkin, making each bite a delicious embrace of flavors.
Effortless Elegance: Impress your guests without the fuss; it looks stunning and is surprisingly simple to prepare.
Versatile Dish: Perfect for brunch, lunch, or dinner, this quiche can be served warm or cold for any occasion.
Autumn Vibes: Embrace the flavors of fall; this dish highlights seasonal ingredients that warm the soul.
Make Ahead: Save time by preparing it in advance—simply reheat and savor the comforting aroma!

Pumpkin & Gorgonzola Quiche Ingredients

For the Pastry
• Plain flour – essential for creating a flaky crust that holds all the deliciousness inside.
• Butter – use chilled, unsalted butter for the best flavor and texture in your pastry.
• Cold water – helps to bind the dough without melting the butter too much.

For the Filling
• Roasted pumpkins – brings natural sweetness and a beautiful vibrant color to your quiche.
• Sage leaves – adds an earthy aroma that complements the pumpkin perfectly.
• Gorgonzola cheese – this creamy cheese brings a tangy richness that elevates the dish; substitute with feta for a milder flavor.
• Eggs – binds the filling together, creating a custard-like texture after baking.
• Milk – enhances creaminess; you can swap it for cream for a richer quiche.
• Salt and pepper – season to taste, enhancing all the flavors of your lovely pumpkin & gorgonzola quiche.

Optional Garnish
• Fried or fresh sage – elevates the dish’s aesthetic and adds a lovely herby flavor right before serving.

How to Make Pumpkin & Gorgonzola Quiche

Prepare the Pastry: In a large mixing bowl, add plain flour and chilled butter. Rub the butter into the flour until it resembles fine breadcrumbs. Mix in the chopped sage leaves and add 3 tablespoons of cold water, bringing everything together into a dough. Wrap it in cling film and chill in the fridge for 30 minutes.
Roll and Rest: Remove the pastry from the fridge and roll it out to fit a 9-inch deep tart tin. Prick the base with a fork to prevent bubbling. Return the tin to the fridge for 15-20 minutes for the pastry to rest.
Preheat the Oven: While the pastry rests, preheat your oven to 200°C (400°F) to ensure it’s hot enough for baking.
Blind Bake the Pastry: Line the pastry with parchment paper and fill with baking beans. Blind bake for 20 minutes. Then, remove the parchment and beans and bake for an additional 5-10 minutes until lightly golden. Let it cool.
Make the Pumpkin Puree: In a blender, combine the roasted pumpkins and 60ml water. Blend until smooth, then season with salt and pepper according to your taste.
Assemble the Quiche: Place the tart case on a baking sheet. Pour the pumpkin puree into the case, spreading it evenly. Crumble the gorgonzola over the puree, distributing it well.
Mix the Custard: In a medium bowl, beat the eggs and milk together with salt and pepper. Pour this mixture gently over the gorgonzola, making sure it doesn’t overflow.
Bake the Quiche: Place the baking sheet in the oven and bake for 20-25 minutes, or until the top is set and golden brown. Remove and cool on a rack until just warm.
Garnish: Before serving, sprinkle with fried or fresh sage to enhance the flavors and presentation.

Optional: Serve with a side salad for a complete meal.
Exact quantities are listed in the recipe card below.

Expert Tips for Pumpkin & Gorgonzola Quiche

Chill the Dough: Always chill the pastry after making it; this helps to create a flaky crust and prevents shrinking during baking.
Roast the Pumpkin: For a sweeter flavor, roast your pumpkin until caramelized. This enhances its natural sweetness that complements the gorgonzola cheese beautifully.
Don’t Skip Blind Baking: Blind baking the crust prevents sogginess; ensure it’s fully cooled before adding the filling to maintain its crispness.
Careful with Salt: Gorgonzola is naturally salty, so season your filling cautiously to avoid overpowering the dish. Taste as you go!
Customize Your Cheese: If gorgonzola isn’t your favorite, consider substituting it with feta or goat cheese for a different flavor profile that still pairs wonderfully with pumpkin.

How to Store and Freeze Pumpkin & Gorgonzola Quiche

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat slices in the oven or microwave until warm and enjoy that creamy goodness again!

Freezer: If you’ve made extra, wrap individual slices tightly in plastic wrap followed by aluminum foil, and freeze for up to 2 months. Defrost in the fridge before reheating.

Reheating: To reheat, place the quiche in a preheated oven at 180°C (350°F) for about 15-20 minutes for crispy edges, or microwave for 1-2 minutes if you’re in a hurry.

Serving Tip: Garnishing with fresh sage before serving restores that beautiful aroma, making it feel like you’ve just baked your Pumpkin & Gorgonzola Quiche anew!

Make Ahead Options

These Pumpkin & Gorgonzola Quiche preparations are perfect for busy weeknights, allowing you to enjoy homemade goodness without the rush! You can prepare the pastry dough up to 24 hours in advance; just wrap it tightly in cling film and refrigerate to maintain its freshness. Additionally, the pumpkin puree can be made ahead, stored in an airtight container for up to 3 days. When you’re ready to bake, simply pour the puree into the chilled tart case, crumble the gorgonzola over it, and continue with the egg and milk mixture before placing it in the oven. By prepping ahead, you’ll save valuable time without sacrificing flavor or quality—just as delicious when baked fresh!

Pumpkin & Gorgonzola Quiche Variations

Feel free to tailor this quiche to your taste and dietary needs with these exciting adaptations!

Gluten-Free: Substitute plain flour with your favorite gluten-free blend for a tender crust that everyone can enjoy.
Vegan: Use dairy-free butter, chia eggs (1 chia seed mixed with 3 tablespoons water per egg), and almond milk for a plant-based twist.
Herb-Infused: Enhance the flavor by adding fresh thyme or rosemary instead of sage; it brings a delightful aromatic lift to the dish.
Extra Veggies: Mix in sautéed spinach or caramelized onions for added nutrition and a sophisticated flavor profile that dances on your palate.
Cheesy Boost: For an extra cheesy delight, mix mozzarella with gorgonzola; the gooey texture combined with the tang will create an irresistible filling.
Spicy Kick: Sprinkle some crushed red pepper flakes or add jalapeños to the pumpkin puree for a delightful heat that will awaken your taste buds.
Nutty Crunch: Top the quiche with a sprinkle of toasted pine nuts or walnuts before serving for a satisfying crunch and added nutrition.
Change of Season: Swap out pumpkin for sweet potatoes or butternut squash to enjoy this dish year-round, bringing a new dimension to your quiche adventures!

What to Serve with Pumpkin & Gorgonzola Quiche?

Looking to create a complete meal that beautifully balances flavors and textures alongside your quiche?

Mixed Green Salad: A fresh salad with a tangy vinaigrette adds bright acidity that complements the earthy notes of the quiche.
Herbed Roasted Potatoes: Crispy on the outside and tender within, roasted potatoes infused with garlic and herbs make for a satisfying side.
Sautéed Spinach: Lightly sautéed spinach with a hint of garlic brings a vibrant freshness and pairs excellently with the rich quiche.
Tomato Basil Soup: A warm bowl of tomato basil soup unites comfort and flavor, providing a cozy contrast to the cheesy quiche.
Quinoa Pilaf: Nutty quinoa mixed with seasonal vegetables offers a healthy, protein-packed side that enhances the overall meal experience.
Sparkling Apple Cider: A refreshing drink that plays up the sweet notes of the pumpkin, it’s perfect for sipping alongside the quiche.
Chocolate Tart: For dessert, a rich chocolate tart provides a decadent ending, balancing the savory flavors of the meal with a touch of sweetness.

Pumpkin & Gorgonzola Quiche Recipe FAQs

What kind of pumpkin should I use for the quiche?
Absolutely! I recommend using a sugar pumpkin or a butternut squash for the best texture and sweetness. These varieties are sweeter and creamier, enhancing the overall flavor of your Pumpkin & Gorgonzola Quiche. Avoid using varieties that are too watery, as they can make the filling soggy.

How do I store leftover quiche?
To store your delicious Pumpkin & Gorgonzola Quiche, place it in an airtight container and refrigerate for up to 3 days. To reheat, simply pop it in the oven at 180°C (350°F) for about 15-20 minutes, which helps maintain a lovely crispy crust. Alternatively, you can also microwave individual slices for about 1-2 minutes if you’re in a rush.

Can I freeze Pumpkin & Gorgonzola Quiche?
Very! For freezing, wrap individual slices tightly in plastic wrap, followed by aluminum foil, to keep them fresh. You can freeze them for up to 2 months. To reheat, thaw overnight in the fridge and then warm them in a preheated oven at 180°C (350°F) for around 15-20 minutes for the best results, or microwave them for a quicker option.

What can I do if my quiche filling is watery?
If you find that your Pumpkin & Gorgonzola Quiche filling turns out watery, it’s usually because the roasted pumpkin wasn’t properly drained or excess moisture from the ingredients was added. To troubleshoot, ensure that the pumpkin is well-drained before blending, and consider lightly squeezing out excess moisture. If you notice your quiche still looks a bit soggy after baking, let it cool for a few minutes before slicing; this will help the filling firm up as it sets.

Is gorgonzola cheese safe for my children or those with dairy allergies?
The gorgonzola in this recipe does contain dairy, which may not be suitable for children with lactose intolerance or dairy allergies. If you need a non-dairy alternative, you might substitute gorgonzola with a dairy-free cheese blend or a soft tofu mixture blended with nutritional yeast for a creamy texture without dairy.

How can I enhance the flavor of my quiche further?
For a flavorful boost, consider adding caramelized onions or sautéed mushrooms to the filling, which will deepen the taste experience. Fresh herbs like thyme or even a sprinkle of nutmeg can add lovely aromatic notes that beautifully complement the pumpkin and gorgonzola in your quiche. Enjoy experimenting!