Instructions: Preheat oven to 350 degrees.

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.

While onion is caramelizing, line 2 (9-inch) pie plates with pie crust.

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 pattern 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.

This recipe yields 12 servings.

Description: "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."

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