Cook pancetta with rosemary, thyme and pepper in a cast iron skillet until browned. Remove from pan and reserve.

Add sliced onions and shallot to skillet and sprinkle with salt. Cook until caramelized about 35 - 45 minutes. See link in post for method.

Preheat oven to 375 degrees.

Once onions have caramelized add in the cooked pancetta and herbs, then sprinkle with crumbled goat cheese and sun dried tomatoes.

Beat eggs in a bowl then pour over onion/pancetta mixture. Top with chives.

Place skillet in oven and bake for 35-40 minutes or until quiche is set. Do not overbrown the bottom.