Salmon Quiche

1 unbaked 10-inch pie shell
1 T butter
1 medium onion, finely chopped
5 eggs
2 C light cream
2 C shredded Swiss or Gruyere cheese
14 oz canned salmon, drained and flaked
1/2 tsp salt
1 T minced fresh dill (optional)

Preheat oven to 425 degrees. Line the unbaked frozen or fresh pie shell with heavy foil.  Bake for 10 minutes. Remove foil and set crust aside. Fry onion in butter in a small fry pan. In a medium bowl, beat together, eggs and light cream.  Add salt and fresh dill. Place salmon evenly over the bottom of the baked pie shell.  Sprinkle with cheese. Pour egg and cream mixture over salmon and cheese. Reduce oven temperature to 375 degrees and bake for 45 minutes or until knife comes out clean when tested in the center. To reheat the next day, place individual pieces of quiche on a baking sheet and warm in 350-degree oven for 20 minutes.