Ingredients:
1 9 inch deep pie shells
1 tablespoon Dijon mustard
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
1 tablespoon butter or 1 tablespoon margarine
1 medium onions, chopped
1 stalk celery, chopped
1/4 cup slivered almonds
1 1/2 cups diced cooked turkey
1 cup whole berry cranberry sauce
3 eggs
3/4 cup 2% evaporated milk
1/4 teaspoon dried rosemary or 1/4 teaspoon sage
Directions:
Preheat oven to 400 degrees F.
Place pie shell on baking sheet.
Prebake shell, if desired, 5 minutes.
Brush mustard on inside of shell.
Combine cheeses in bowl.
Melt butter in medium skillet over medium heat.
Saute onion, celery and almonds 5 minutes or until vegetables are softened.
Layer half of cheese mixture in shell.
Top with onion mixture, turkey, cranberry sauce and remaining cheese mixture.
In medium bowl, beat eggs, milk, and rosemary or sage together.
Pour slowly over pie.
Bake 15 minutes.
Lower heat to 375 degrees F and bake 25 to 30 minutes or until set, covering edges with foil if needed during last 15 minutes to prevent excessive browning.
Rest 10 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.