1/2 package refrigerated rolled piecrust 15-ounce, 1 crust
2 1/4 cups hash browns Reser’s®, refrigerated
1/2 cup bacon Hormel®, cooked, crumbled
5 tablespoons blue cheese Sargento®, crumbled, divided
2 teaspoons salt-free garlic and herb seasoning
1/4 teaspoon paprika
1/2 cup egg substitute Egg Beaters®
1/2 cup heavy cream
1/3 cup milk
Preheat oven to 350°F.
On a lightly floured surface, unroll piecrust; fold two sides of circle toward center. Roll into a 12×8-inch rectangle with a rolling pin and press into tart pan. Press a piece of foil into bottom and up sides of crust. Fill tart pan with baking beans.
Bake tart crust for 10 to 15 minutes. Remove from oven; remove baking beans and foil. Return to oven and bake for 5 to 8 minutes more or until golden brown. Cool completely, about 20 minutes.
In a large bowl, stir together hash browns, bacon, 2 tablespoons of the blue cheese, garlic and herb seasoning, and paprika until well mixed. Spoon potato mixture into cooled crust. In a medium bowl, whisk together egg substitute, cream, and milk until well combined. Pour over potato mixture in pan. Sprinkle remaining 3 tablespoons blue cheese over top.
Bake for 35 to 40 minutes or until center is set. Remove from oven and cool for 10 minutes. Cut into squares and serve warm or at room temperature.