Savory Pumpkin Quiche

• 1/2 cup low-fat Gruyere 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 puree

1. Preheat oven to 400F.
2. Sprinkle cheese over bottom of piecrust.
3. Whisk together milk, eggs, thyme, salt, pepper and nutmeg.
4. Blend in pumpkin.
5. Pour mixture over cheese in crust.
6. Bake 10 minutes.
7. 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.
8. Cool 10 minutes before slicing and serving.

lowfat, piecrust, lowfat milk, eggs, thyme, salt, ground black pepper, ground nutmeg, pumpkin puree

Taken from www.vegetariantimes.com/recipe/savory-pumpkin-quiche/ (may not work)