Chive and Cheddar Quiche

A simple chive and cheddar quiche recipe that makes the most out of refrigerator staples like eggs, cheddar, and butter. Yellow onions caramelized in butter and whatever fresh herbs you can find lend flavor and contrast to this wonderfully rich vegetarian quiche. 

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I’m surprised now at how I missed the signs that the world was tipping into chaos. I started stocking the pantry in February, but told myself it was out of an abundance of caution. I read the news, listened to dispatches from the BBC, and still thought it couldn’t happen here. But the simple answer to why I and millions of us didn’t see it coming was because something like this had just never come before. 

I’d imagined my time of social distancing to be a lot like a home a vacation. I was going to actually read. Watch movies. Bake things. Instead, I’ve been spending my time working with a community mutual aid effort to shop for and deliver groceries to folks unable to shop for themselves right now. The need has been overwhelming and the volunteer work I’ve been doing has eclipsed pretty much everything else I’m supposed to do in life. I’m trying to work my way back a to a reasonable work-life balance. You know, the kind where I pay attention to my kids, but it’s hard to ignore the needs people have right now.

If you live in the Charlottesville area and would like to give or receive help (or both!), drop me a line. If you’re elsewhere, check out the Mutual Aid Hub and get involved in your community. 

Wherever you are, I hope you’re safe and those you love are well. I know so many of us have had our lives completely upended. And even so, this is just the beginning. I hope you’re taking care of yourselves and your families. If you’re able, see what you can do to take care of your community, too.

Cheddar Quiche: Making the Most of Refrigerator Staples

This simple cheese quiche is made with things you likely have around right now. Eggs, butter, flour, onions, cheese. There is a hefty amount of cream – a little decadent, I know. You can swap in full fat or Greek yogurt in a pinch. The herbs are a mix of parsley and chives. (In normal times, the first chives of the season arrive on this blog with a lot of fanfare. Maybe next year?) 

Quiche has a reputation for being fussy or hard, but I find it to be wonderfully simple. The crust is a little labor intensive since you need to make the dough, roll it out, and blind bake it. But the resulting quiche – silky and delicate, with the bite of a sharp cheddar – is worth a little extra effort. If you need quiche for a crowd, either now or in the future, check out this sheet pan spinach quiche. 

Take care, friends. 

Print Recipe

Vegetarian Chive and Cheddar Quiche

Prep Time

20 mins

Cook Time

1 hr

Chilling time

30 mins

 

A simple chive and cheddar quiche recipe that makes the most out of refrigerator staples like eggs, cheddar, and butter. Yellow onions caramelized in butter and whatever fresh herbs you can find lend flavor and contrast to this wonderfully rich vegetarian quiche. 

Recipe Type: Brunch

Cuisine: American

Keyword: cheddar quiche

Makes: 8 servings

Author: Elizabeth Stark

Ingredients

Crust

• One recipe pie dough (enough for one crust)
• 1 egg, lightly beaten (optional)

Filling

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon black pepper
• 3 large eggs
• 1 1/2 cups heavy cream, whole milk yogurt or Greek yogurt can be subbed
• 8 ounces sharp cheddar cheese, grated (about 2 cups), divided
• 1 teaspoon Dijon mustard
• 1/4 cup minced chives, parsley or whatever fresh herbs you have on hand

Instructions

1. Working at least 30 minutes ahead, make dough (instructions here). Wrap in plastic and set in fridge to chill.

2. In a medium skillet over medium heat, melt 2 tablespoons butter. Add the diced onion and sprinkle with sea salt and pepper. Stirring occassionally, cook over low heat 20 - 30 minutes or until onions are tender and just beginning to caramelize. Set aside to cool.

3. When ready to make quiche, preheat oven to 375 degrees F.

4. On a lightly floured surface, roll dough into a 14-inch circle. Press into a 9-inch pie pan. Poke crust all over with the tines of a fork. Line with the crust with foil (leave plenty overhanging so you can lift it out later) and fill with rice, dry beans, or pie weights.* Set on a rimmed baking sheet and bake 20 minutes. Carefully remove the foil, and bake 5 - 7 minutes longer – until crust is puffed up and light golden in color.

5. Brush the sides of the crust with egg and sprinkle 1/4 cup cheddar on the bottom. Bake 7- 10 minutes, or until cheese has melted.

6. Meanwhile, prepare the filling. In a large mixing bowl, vigorously whisk eggs and cream. Fold in cooked onions, cheddar, Dijon, fresh herbs if using, and remaining 1/4 teaspoon sea salt.

7. With crust on a rimmed baking sheet, carefully pour in egg mixture. Slide into oven and bake 25 - 35 minutes, or until the center 4 inch have just a bit of movement.

8. Cool 1 hour or longer, slice, and serve with a big greens salad.

Recipe Notes

*Note: Once used as pie weights, beans or rice are not good to cook and eat. I keep my "pie beans" in a labeled jar and reuse them as pie weights over and over.