Winter Squash Quiche with Caramelized Onions, Original Blue and Sage
Serves 6-8
1 tablespoon olive oil
2 cups sliced onion
2 cups peeled & cubed winter squash (Butternut or kabocha work well)
1 tablespoon olive oil
salt and pepper to taste
8 sheets phyllo dough, thawed
¼ cup olive oil
4 eggs, lightly beaten
1 cup milk or half and half
3 ounces, Point Reyes Original Blue, Crumbled
1 tablespoon fresh sage, thinly sliced
Meanwhile, toss squash with 1 tablespoon olive oil, a couple pinches of salt and pepper. Place on parchment-lined sheet pan.
Roast the pumpkin until tender, about 20-25 minutes and set aside.
Brush a sheet of phyllo pastry with olive oil and fit it into the bottom of prepared pan, leaving the ends hanging over the side of the pan. Repeat with the remaining sheets placing them one on top of the other.
Whisk eggs, milk and sage together in a small bowl.
Spread onions on bottom of phyllo-lined pan, followed by winter squash. Pour egg and milk mixture over the top, then sprinkle evenly with Original Blue.
Bake until phyllo is brown and center of quiche is set, about 30-45 minutes. Before serving, gently chip away the excess phyllo to create a spot for your knife to cut through. Allow to cool about 10 minutes before cutting and serving.
