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Savory Pumpkin Quiche

Vegetarian Times Issue: October 1, 2006   p.76

Makes 1 8-inch pie

 

Who 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.

Directions

  1. Preheat oven to 400F. 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 350F, 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.

Member Rating: 111

ingredient list

Serves 6

  • 1/2 cup low-fat Gruyère cheese
  • 1 frozen 9-inch prepared piecrust
  • 1 cup low-fat milk
  • 2 large eggs
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground nutmeg
  • 1 cup fresh or canned pumpkin purée

Nutritional Information

Per SERVING:

Calories 206
Protein 9g
Total fat 11g
Saturated fat 3g
Carbs 16g
Cholesterol 146mg
Sodium 321mg
Fiber 1g
Sugars 3g
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