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.
Working at least 30 minutes ahead, make dough (instructions here). Wrap in plastic and set in fridge to chill.
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.
When ready to make quiche, preheat oven to 375 degrees F.
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.
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.
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.
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.
*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.