Pumpkin part three ... the obsession continues!

So we've covered pumpkin coffee cake and pumpkin muffins ... I think it's time to leave the baked goods behind and get down to business. Let's get something savory in here. I found this recipe a couple of years ago in a tattered, dog-eared copy of Vegetarian Times. We're not vegetarians (just conscious omnivores), but I love VT for its constantly fresh approach to preparing veggies, grains and fruit. A few small tweaks, and this becomes one of my favorite dishes to whip up. It's surprisingly easy, and the combination of flaky crust, melted gruyere, and nutmeg-enriched pumpkin makes me swoon. It's like autumn in every bite! Pair it with a large, fresh salad to really take advantage of a nutrient-filled meal.

Pumpkin Gruyere Quiche

2 cups lightly packed shredded Gruyere cheese (buy a small block and attack it with a cheese grater)
1 frozen prepared 9-inch pie crust (yes, this is cheating)
1 cup organic whole milk
2 large eggs
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 1/4 cups pumpkin puree

Preheat the oven to 400 degrees.

Sprinkle the cheese across the bottom of the (still frozen) pie crust. Grab a mixing bowl, and mix the rest of the ingredients, blending them together with a spatula. Pour the pumpkin mixture on top of the cheese.

Bake at 400 degrees for 10 minutes. Then reduce the heat to 350 degrees, and cook an additional 45 minutes. Voila!

(Photo credits: mvissat)