Onion-goat-cheese Pie

I’m cheap. Or frugal. Or whatever it means that I am raising a teenager on a part-time public-school salary. I got this from my mother, from whom I also got the idea that if I spend less on the things I have to buy anyway (food, the heating bill, etc.), I’ll have more money for the luxuries. like the new pair of shoes I’m gonna buy myself some day when I can afford it. Or my next dental visit.

Because I’m cheap, I make most of our food from scratch. This includes pie crusts. However, sometimes they’re super-cheap to buy pre-made at the store, and I go for it. Honestly, even though I know there’s a bunch of crap in the store-bought ones, the taste is usually fine, and the flakiness is often at least as good as mine.

Here’s a little thing I whipped up one day when Grocery Outlet had pie crusts 2 for 50 cents. It’s not quite eggy enough to feel like a quiche to me, so I’m just calling it a pie. It was delicious, beautiful, and quickly (quichely?) gone.

Onion-goat-cheese Pie
If you don’t know how to make a pie crust, Brown Eyed Baker has a great tutorial.

3-4 onions, sliced
2 tbsp butter
1/4 tsp salt
1/8 tsp freshly ground black pepper
pie crust, store-bought or homemade, for single-crust pie
3 oz goat cheese (I used roasted-garlic flavored chevre, but any cheese will do)
3/4 cup milk
4 eggs
2 tbsp cornmeal

Preheat oven to 425F. Sautee onions in butter/salt/pepper until soft but not brown, or kick up the caramelization and cook them until they’re nice and brown, but in that case, add a tiny bit more salt and pepper to cut the sweetness. Add to pie crust. Blend remaining ingredients together and pour over onions in pie crust. Place on a baking sheet and bake 30-45 minutes, until center is firm and top is golden brown. Serve hot or at room temperature.