Savory Pumpkin Quiche, this turned out yummy if you love pumpkin. Who says pumpkin has to be served sweet. This one I think is best served at lunch or for dinner with a fresh side salad and garlic toast. I tried this one out on my husband and a repeat guest and they liked it.
SAVORY PUMPKIN QUICHE
1/2 cup low-fat Gruyere cheese
1 frozen pie crust
1 cup milk
2 large eggs
1 tsp fresh chopped thyme
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1 cup fresh or canned pumpkin puree
Preheat oven to 400*. Sprinkle cheese over the bottom of piecrust.
Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in the pumpkin. Pour over the cheese in the crust.
Bake 10 min. then reduce the heat to 350* and bake 45 to 50 min more, or until pie filling has set up and cool for 10 min before slicing.
Serves 6 Printed recipe came from Cruz Bay Publishing, Inc. thanks it was great.
Don & Deb