This rich and savory quiche are versatile enough to be served for brunch, lunch or dinner. Or cut them small and serve as mouth-watering appetizers.

Smoked Salmon and Pesto Quiche

2 tablespoons olive oil
1 large white onion, thinly sliced
2 (9-inch) pie crusts, unbaked
8 large eggs
1 cup (8-ounces) whipping cream
1/3 cup BUITONI® Family Size Pesto Sauce
6 ounces smoked salmon, crumbled
1/2 cup grated Asiago cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 roma tomatoes, thinly sliced

1. Preheat oven to 350°F (175°C).
2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook slowly, stirring often, until dark golden brown, about 25 minutes; set aside.
3. While onion is caramelizing, line 2 (9-inch) pie plates with pie crust.
4. In a large bowl, whisk eggs and cream together. Add pesto and whisk until well combined. Fold in salmon, Asiago cheese, salt, pepper and reserved onions. Pour into prepared pie shells. In a circular patter around edge of each shell, gently place slices of tomatoes. Bake for 30 to 40 minutes, or until top is golden brown and center is set. Let stand 10 minutes before slicing.

Makes 12 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.