4 eggs or egg substitute
2 c. cooked long grain rice
1 oz. shredded Cheddar cheese
1/8 tsp. white pepper
1/2 c. chopped celery
1/4 c. each of finely chopped onion and bell pepper
1 c. tomato sauce
1 (8 oz.) can salmon
3 oz. shredded Swiss cheese
1 c. skim milk

Preheat oven to 425 degrees. In bowl, beat egg. Add rice, Cheddar cheese, salt, and pepper; mix well. Spray 8 x 8 x 2 inch round baking pan with cooking spray and using the back of a spoon, press mixture over bottom and up sides of pan to form crust. Bake until lightly brown, 15 to 20 minutes. Remove from oven and set aside. Reduce oven temperature to 300 degrees. Spray non-stick pan with cooking spray. Over medium heat, saute celery, onion, and bell pepper until soften (1 to 2 minutes). Stir in tomato sauce. Reduce heat; let simmer for 2 to 3 minutes. Transfer to mixing bowl. Add salmon and Swiss cheese. Mix well. Using wire whisk, beat together remaining 4 eggs and milk. Add to salmon mixture and stir until thoroughly combined. Pour mixture into prepared crust. Bake for 40 to 45 minutes until pie is lightly browned and knife inserted comes out clean. Let stand 5 to 10 minutes. Serves 4 to 6.