The original recipe was a spinach pie, but we added salmon, chopped green onions and green chilies for a tasty light supper.  (Maple Lane Bakery makes a really good, flaky whole wheat pie crust.)

1. Preheat oven to 365 degrees. 

2. Thaw:

     1 (9”) frozen Maple Lane Bakery whole wheat pie crust 

3. In a medium bowl, whip together:

2 eggs + 1 cup Egg Starters (or 1½ cups Egg Starters)

¼ cup rice milk

1 tsp roasted, minced garlic

¼ tsp lemon pepper

¼ tsp salt 

4. Layer in thawed pie crust:

1 cup chopped fresh spinach

2-3 green onions, sliced

1 (4-oz) can Ortega green chilies, well-drained

1 (7-oz) can boneless, skinless salmon, well-drained 

5. Sprinkle on top:

½ cup grated low-fat cheese (I used Follow Your Heart Vegan Gourmet Cheese) 

6. Pour egg mixture evenly over salmon/cheese. 

7. Bake for 35-45 minutes or until knife inserted in center of pie comes out clean.  

8. Let set for a few minutes, then cut into pie slices and serve warm. Delicious with homemade salsa. Serves 3-4.