Pumpkin Blue Cheese Quiche

Pumpkin Blue Cheese Quiche

Looking for a way to take advantage of those beautiful fall and winter squashes? Try this wonderfully savory pumpkin quiche!
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 people


  • 2 cups pumpkin pieces, bite sized (I like buttercup pumpkins, kabocha pumpkins or butternut squash for this)
  • 2 small onions, sliced
  • 4 tbs olive oil, divided
  • 1 9 inch pie crust (Store bought or make your own)
  • 3/4 cup heavy cream
  • 4 large eggs
  • 1 tbs fresh sage, sliced
  • 1/4 cup blue cheese, crumbled
  • Salt and pepper, to taste


  • Preheat oven to 350 F.
  • Toss pumpkin in 2 tbs olive oil, salt, and pepper. Roast until tender, about 30 minutes. Set aside and let cool when done. Raise oven temperature to 375 F.
  • Meanwhile, heat olive oil over medium heat. Once hot, add the sliced onions and a pinch of salt. Cook onions until caramelized, about 20-30 minutes, stirring frequently during the second half. Set aside and let cool when done.
  • Put pie crust in pie pan and poke the bottom with a fork to prevent it from bubbling up in the oven. Par-bake for 6 minutes then set aside to let cool.
  • In a medium bowl, whisk heavy cream, eggs, and sage until combined.
  • In a separate bowl, combine roasted pumpkin, caramelized onions, and blue cheese. Toss to evenly mix.
  • Distribute the pumpkin mix evenly into the cooled pie crust. Then pour on the egg mix.
  • Bake until golden brown and the middle passes the toothpick test, about 35-40 minutes.
  • Allow to cool 10 minutes before serving.