This savory pie has a hash brown crust with a quiche-like filling loaded with cooked turkey, Swiss and Monterey Jack cheeses and red and green bell pepper.

Turkey Hash Brown Pie

3 cups hash browns, shredded, loose-pack (purchased frozen, then thawed)
1/3 cup butter or margarine, melted
1 cup Honeysuckle White Whole Turkey, diced, fully cooked (works with any leftover turkey)
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup diced green pepper
1/4 cup diced red pepper
2 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Press hash browns between paper towels to remove excess moisture. Press into the bottom and sides of an ungreased 9 inch pie plate. Drizzle with butter. Bake at 425°F (220°C) for 25 minutes.
2. Combine the turkey, cheese and diced peppers, and spoon over the crust.
3. In a small bowl, beat eggs, milk, salt and pepper. Pour over all.
4. Reduce oven temperature to 350°F (175°C) and bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes. Cut into pie wedges and serve.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.