Savory Pumpkin Quiche Recipe | Vegetarian Times Skip to main content

Savory Pumpkin Quiche

Makes 1 8-inch pieWho says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.



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½ cup low-fat Gruyere cheese
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1 frozen 9-inch prepared piecrust
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1 cup low-fat milk
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2 large eggs
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1 tsp. chopped fresh thyme
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¼ tsp. salt
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¼ tsp. ground black pepper
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¼ tsp. ground nutmeg
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1 cup fresh or canned pumpkin puree


1. Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.

2. Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.

3. Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.

Nutrition Information: 

9 g
Total Fat: 
11 g
Saturated Fat: 
3 g
16 g
146 mg
321 mg
1 g
3 g
Serves 6

Comments on this Recipe

Yum. This was delicious

I loved this recipe. It was one of my go to recipes. Then I just forgot about it for a year and now I am looking it up to make it tonight. I think I must have had it memorized before. Enjoy!!!

I have been making this for years. A friend brought to a potluck back in 2006 and I demanded the recipe, which she provided via a scanned copy of the magazine page where it appeared. It's comforting, delicious and a perfect departure from overly sweet pie preparations for pumpkin.

Cheese, Milk and Eggs??