Cheese & Caramelized Onion Quiche

An ultra-creamy, deep dish quiche made with caramelized onions, melty cheese, and a crispy phyllo crust for a brunch delight you’ll simply adore! Quiche is a satisfying meal whether enjoyed for brunch, lunch, or even dinner (seriously, you know our feelings on breakfast for dinner so this should be no surprise). This vegetarian cheese & […]

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An ultra-creamy, deep dish quiche made with caramelized onions, melty cheese, and a crispy phyllo crust for a brunch delight you’ll simply adore!

Quiche is a satisfying meal whether enjoyed for brunch, lunch, or even dinner (seriously, you know our feelings on breakfast for dinner so this should be no surprise). This vegetarian cheese & caramelized onion version hits all the right notes.

Slice of Cheese & Caramelized Onion Quiche topped with microgreens on a white ceramic plate

When it comes to brunch, I used to be all about the sweet. From pancakes to waffles to syrup-slathered French toast, I always gravitated towards the sugar-filled dishes on the menu.

But lately (lately as in 10 months ago when we still went out for brunch… ah the good old days) I’ve been finding myself coveting Taylor’s savory selections more and more.

Does this mean I’m actually becoming a grown up? Not sure how I feel about that idea.

Still, the concept of a savory egg dish for brunch is quite appealing to me now, and this cheesy onion quiche seriously hit the spot (although I have to say after 4 back to back quiches, French toast is sounding awfully good at the moment… and yes, it really did take us 4 tries to nail this recipe because I’m apparently becoming more of a recipe perfectionist in my old[er] age as well.)

Overhead on marble, Quiche in white ruffled pie pan, plate with slice, and dish of microgreens

The flavor combination of this quiche pairs golden brown caramelized onions with melty, nutty cheese and an ultra-flaky phyllo dough crust. Sort of like how the best part of French onion soup is the melted cheese on top? Same general flavor combination going on here.

We love the mild nuttiness of the Roth Grand Cru Alpine-style cheese in this recipe—it perfectly compliments the caramelized onions and the rich creaminess of the quiche itself. The cheese is no bully: its mellow flavor won’t force itself to the forefront of your tastebuds; rather, it’s more of a blank canvas that lifts up the other flavors rather than overpowering them. It’s really one of our favorite cheeses for that reason.

The original version is aged 4 months for a mellow, nutty flavor, but Roth also has a 6 month Reserve version and the 9 month Surchoix, which almost takes on a Parmesan-like character.

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Pumpkin Ruffled Milk Pie

Skip the boring old pumpkin pie—this unique twist on a traditional Greek dessert is the show-stopping Thanksgiving dessert you’ve been looking for! With crispy, ruffled layers of phyllo dough on top and a custardy, bread pudding-like interior infused with pumpkin and spices, this ruffled milk pie is a textural experience unlike anything you’ve ever had […]

Skip the boring old pumpkin pie—this unique twist on a traditional Greek dessert is the show-stopping Thanksgiving dessert you’ve been looking for!

With crispy, ruffled layers of phyllo dough on top and a custardy, bread pudding-like interior infused with pumpkin and spices, this ruffled milk pie is a textural experience unlike anything you’ve ever had before.

Pumpkin Ruffled Milk Pie

The most unusual twist on pumpkin pie yet?

Perhaps.

This pumpkin-spiced ruffle milk pie gives me all the feels. I mean, talk about a stunning dessert with surprisingly little effort (I’ll take phyllo dough over pie crust any day).

Ruffled milk pie has Greek origins, known also as galatopita (literally ‘pie made with milk‘), made from layers of flaky phyllo dough and a sweet milk and egg custard. This version adds pumpkin and spices for a festive twist that will no doubt make an impression on your Thanksgiving table.

Pumpkin Ruffled Milk Pie

It’s really hard to compare galatopita to anything else in the American dessert repertoire. For those of us who’ve never had the original Greek version before, I would describe it as something like a phyllo bread pudding, with a crispy top and a soft and creamy, yet slightly chewy center.

The texture reminded me a lot of the dish called štruklji that we enjoyed in Croatia and Slovenia this past spring (in Slovenia it was a sweet version, steamed phyllo filled with an orange-scented chocolate sauce, while in Croatia it was savory, baked with fresh farmers cheese). But the texture of the steamed phyllo is very similar to what you end up with here when the phyllo bakes within the milk custard.

I infused the milk custard with pumpkin puree and pumpkin spices (enough to be brightly flavored, but not so much spice that the delicate flavor of the milk custard and buttery phyllo get overpowered). With a brush of honey butter and a dusting of powdered sugar on top, it’s the perfect amount of sweetness to balance out the more savory nature of the phyllo itself.

The top of the ruffled phyllo dough turns golden brown and gorgeously crispy in the oven, while the base softens within the silky sweet, lightly spiced pumpkin custard.

Pumpkin Ruffled Milk Pie

I will say this: some people might not like this pie, mainly because the texture of it is so unexpected and unusual. Soft baked phyllo dough is interesting, to say the least, and not what you expect when you see that beautiful crispy topping.

The two phyllo-based dishes most Americans are familiar with are baklava and spanakopita, and this pie isn’t anything like either of them.

So keep an open mind… and maybe make a second dessert to serve alongside this one (might I suggest this Pecan Fudge Pie? It’s a sure crowd-pleaser.)

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