Line the base of a 10 inch springform or deep pie pan with foil (use non-stick foil or spray lightly with oil).

Place the apricots, pecans, fennel seed and tarragon in a food processor fitted with a steel blade.

Process until the texture of very coarse sand.

Add the butter and oats.

Process until the oats and butter are well incorporated.

Add one whole egg.

Process until well blended.

Pat the dough mixture evenly into the bottom of the pie pan and bake for 20 minutes.

While the crust is baking, place the water in a large skillet over medium high heat.

When the water is hot, add the salmon and poach for 15 to 20 minutes until cooked through. Remove the salmon to a paper towel to cool.

While cooking the salmon, place the olive oil in a large skillet over medium high heat.

When the oil is hot, add the onions and cook slowly for about 20 minutes. Stir frequently so that the onions brown but not burn. When they are a caramel color set aside to cool.

Remove the crust from the oven and let cool.

Place the remaining 3 eggs, egg whites, milk, salt, and pepper in a large mixing bowl. Whisk until well blended.

Flake the salmon into the bowl and add the caramelized onion.

Fold together and add the shredded Swiss cheese.

Fold in the cheese and pour into the pie pan.

Bake for 45-50 minutes or until the quiche is set in the center. Serve.