4 eggs
2 c. cooked long grain rice
1 oz. cheddar cheese, shredded
1/2 tsp. salt
1/8 tsp. white pepper
1/2 c. finely chopped celery
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped onion
1 c. tomato sauce
8 oz. skinned, drained, canned salmon, flaked
3 oz. Swiss cheese, shredded
1 c. skim milk

Preheat oven to 450 degrees. In medium bowl, beat 1 egg; add rice, cheddar cheese, salt, and pepper, mixing well. Spray 8 x 8 inch baking dish with Pam and using back of spoon, press mixture firmly over bottom and up sides of pan. Bake until lightly brown, 15-20 minutes. Remove from oven and set aside. Reduce oven to 350 degrees. Spray skillet with Pam, cooking celery, onion, and bell pepper over medium heat until softened, 1-2 minutes. Stir in tomato sauce. Reduce heat; let simmer 2-3 minutes. Transfer to medium bowl, add salmon and Swiss cheese, mixing well.

Using wire whisk, in small bowl beat together milk and remaining 3 eggs, add to salmon mixture and stir until thoroughly combined. Pour salmon mixture into prepared crust and bake in middle center of oven rack for 40-50 minutes, until pie is lightly browned and a knife inserted in center comes out clean. Remove from oven and let stand 5-10 minutes before serving. 4 servings.