Salmon-Sweet Onion Quiche

Ingredients

• 10 ounce alfredo sauce refrigerated
• 8 servings garnish: basil fresh chopped
• 1 tablespoon butter 
• 0.1 teaspoon pepper red crushed
• 2 large eggs 
• 1 tablespoon basil fresh chopped
• 1 tablespoon olive oil 
• 15 ounce piecrust refrigerated
• 0.8 pound hot-smoked salmon flaked
• 4 cups vidalia sweet very thinly sliced
• 0.5 cup cheddar cheese shredded white

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Place crust in an ungreased 9-inch pie plate; trim off excess pastry along edges. Fold edges under and crimp. Fill with pie weights, rice, or dried beans.
2. Bake at 375 for 10 to 12 minutes or until just beginning to brown. Cool; remove weights.
3. Heat olive oil and butter in a large skillet over medium heat.
4. Add onions; cook, covered, 30 to 40 minutes or until golden.
5. Remove from heat.
6. Add salmon and cheese; blend well.
7. Combine eggs and next 3 ingredients in a small bowl with a wire whisk. Stir in salmon mixture.
8. Pour mixture into prepared crust.
9. Bake at 350 for 40 to 45 minutes or until center is set.
10. Let stand 10 minutes.
11. Garnish with fresh basil, if desired.
12. Wine note: The sweetness of the onions and the power of salmon are the key components. Again I gravitate to Germany with something a bit more substantial. Try Josef Leitz Rudesheimer Magdalenenkreuz Riesling Kabinett 2002 ($18)--Steven Geddes