Before you start assembling this pie, you'll need to cook the brown rice and the spinach first. You'll need about 1 pound of washed and trimmed spinach to get 2 cups of cooked. Cook 1 cup rice in 1 cup water according to package directions to get 2 cups cooked rice.
2 cups cooked instant brown rice
3/4 cup egg substitute, divided
1/2 cup finely chopped onion
1 tablespoon margarine, melted
1/3 cup evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon white pepper
2 cups drained cooked spinach
2/3 cup (2.6 ounces) shredded Swiss cheese
1 tomato, sliced
How to Make It
Preheat oven to 350°.
Combine rice, 1/4 cup egg substitute, onion, and margarine; press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Set aside.
Combine 1/2 cup egg substitute, milk, salt, and pepper; stir in spinach and cheese.
Pour spinach mixture into prepared rice crust; arrange tomato slices around edge of pie. Bake at 350° for 30 minutes or until set. Let stand 10 minutes before cutting into 4 wedges.