• 1 sheet refrigerated pie crust
• 1 cup shredded reduced-fat Swiss cheese
• 1 tablespoon all-purpose flour
• 3 plum tomatoes, seeded and chopped
• 2 tablespoons finely chopped onion
• 2 teaspoons canola oil
• 3 ounces smoked salmon fillet, flaked (about 1/2 cup)
• 4 large eggs
• 1 cup 2% milk
• 1/4 teaspoon salt

On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. In a small bowl, combine cheese and flour. Transfer to crust. In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture. In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.