This do-ahead pie tastes great at room temperature or warmed briefly before serving.
Preheat the oven to 350°F. Coat a 9x9x2 baking pan or 13x9x2 pan with non-stick spray. Scatter half the can of diced tomato (no juice here), 1/2 cup chopped onion, grated cheese and olives over bottom of pan. Add remaining tomato and juices from can, remaining onion, Egg Beaters, milk, herbs and spices to blender or work bowl of food processor. Cover and blend until smooth and frothy. Pour mixture in baking pan. Bake for 25 to 30 minutes until puffy, firm to the touch in the center, and lightly golden on top. Cut pie into 4 slices and serve. Or cool, cover and refrigerate for later. Mix vinegar, preserves and ginger. Toss with fruit for salad. Refrigerate for one hour or overnight if desired. Divide into four serving bowls and garnish with almonds. Cut pie into 4 slices and serve or cool, cover and refrigerate for later. Note: This do-ahead pie tastes great at room temperature or warmed briefly before serving. Try it for breakfast during the week or on a leisurely Sunday morning. Rachel Matesz