Salmon-Sweet Onion Quiche

• 1/2 (15-ounce) package refrigerated piecrust
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium Vidalia or other sweet onions, very thinly sliced (about 4 cups)
• 3/4 pound hot-smoked salmon, flaked
• 1/2 cup shredded white cheddar cheese
• 2 large eggs
• 1 (10-ounce) container refrigerated Alfredo sauce
• 1 tablespoon chopped fresh basil
• 1/8 teaspoon crushed red pepper
• Garnish: chopped fresh basil

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. Bake at 375u0b0 for 10 to 12 minutes or until just beginning to brown. Cool; remove weights.
2. Heat olive oil and butter in a large skillet over medium heat. Add onions; cook, covered, 30 to 40 minutes or until golden. Remove from heat. Add salmon and cheese; blend well.
3. Combine eggs and next 3 ingredients in a small bowl with a wire whisk. Stir in salmon mixture. Pour mixture into prepared crust.
4. Bake at 350u0b0 for 40 to 45 minutes or until center is set. Let stand 10 minutes. Garnish with fresh basil, if desired.
5. 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

piecrust, olive oil, butter, vidalia, salmon, shredded white cheddar cheese, eggs, alfredo sauce, fresh basil, red pepper, fresh basil

Taken from www.myrecipes.com/recipe/salmon-sweet-onion-quiche (may not work)