Salmon-Sweet Onion Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
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. Bake at 375° 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 350° 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
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