1 ½ cups (6 ounces) shredded Gruyere or Swiss cheese
¾ cupdried cranberries, divided
½ cupwhipping cream
3 tablespoonsminced fresh parsley
2 green onions, thinly sliced
Preheat oven to 450°F. Press pie crust onto bottom and up side of 9-inch fluted tart pan with removable bottom; trim edge, reserving trimmings. Prick bottom of crust with fork. Bake 10-12 minutes or until golden brown. Cool. Reduce heat to 375°F.
Cook sausage in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently. Remove from skillet; set aside.
Melt butter in same skillet. Add mushrooms; cook 5 min. or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, ½ cup cranberries, cream, parsley and sausage mixture; mix well. Pour into tart shell.
Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling.
Bake 25-30 minutes or until knife inserted in center comes out clean. Top with onions and remaining cranberries. Cut into 8 wedges to serve.