Pre-bake pastry shell for 5-7 minutes at 400°F (200°C).
Brush mustard on inside of pie shell; mix cheeses together.
Heat butter over medium heat; sauté onion, celery and almonds for 3-5 minutes.
Layer one-half of the cheese, vegetables, turkey, cranberry sauce and remaining cheese in pie shell.
Beat eggs, milk, Dijon mustard and thyme together thoroughly; pour slowly over cheese.
Bake at 400°F (200°C) for 10 minutes, then lower to 375°F (180°C) and continue cooking 25-30 minutes or until set. Cover edges with foil, if necessary, to prevent excessive browning during the last 10-15 minutes. Let stand 10 minutes before serving.
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