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

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.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.

Combine eggs and next 3 ingredients in a small bowl with a wire whisk. Stir in salmon mixture. Pour mixture into prepared crust.

Bake at 350* for 40 to 45 minutes or until center is set. Let stand 10 minutes. Garnish with fresh basil, if desired.

Yield: Makes 6 to 8 servings