Smoked salmon and asparagus quiche

1 tbsp olive oil
½ red onion finely diced
350 gms cooked smoked salmon fillets or tinned salmon 
5 whole eggs
5 egg whites
1 cup light cream
2 tbsp gluten free flour
½ cup shredded cheese
½ cup goats cheese
1 anchovy fillet finely minced (optional)
½ tsp white pepper

1. Pre-heat your oven to 175°C on fan bake.
2. In a large frying pan on a medium heat fry the onion for 3-4 minutes until golden and fragrant. Set aside.
3. In a large bowl add the eggs, egg whites, cream, flour, cheeses, anchovy and pepper and mix well to combine.
4. Add in the cooked onion and flaked salmon, fold together carefully.
5. In a large greased quiche dish, layer the asparagus, then gently pour in the egg mixture and bake for 45 mins.
6. Garnish with chives and serve with salad.