YES, INDEED, CHEESE MAKING HAS MADE IMPORTANT strides in the South over the past few years, and no
sooner had I received a small supply of smooth, ripe “Georgia Pecan” goat cheese, produced at Sweet Grass Dairy in Thomasville, Georgia, than I tried the obvious: a savory pie made with sweet Vidalia onions and tangy Georgia goat cheese. Suffice it that wedges of the pie are a sublime appetizer at any meal—sort of an updated quiche.

Makes 6 servings

INGREDIENTS

• 8 tablespoons (1 stick) butter
• 2 pounds (about 6) Vidalia onions, thinly sliced
• 1 unbaked 9-inch Basic Pie Shell, or 1 unbaked 9-inch store-bought pie shell
• 3 large eggs
• 1 cup half-and-half
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon freshly ground black pepper
• Cayenne pepper to taste
• 1⁄2 cup goat cheese, crumbled or chopped

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. In a large, deep, heavy skillet, heat the butter over moderately low heat.
3. Add the onions and cook, stirring, till just soft and slightly golden, about 10 minutes.
4. Scrape the onions evenly into the pie shell and set aside.
5. In a medium mixing bowl, combine the eggs, half-and-half, salt, black pepper, and cayenne pepper and whisk till well blended.
6. Add the goat cheese and stir till well blended.
7. Pour the mixture over the onions and bake for 15 minutes.
8. Reduce the heat to 350°F and continue to bake till the pie is puffy in the center and the top is golden brown, about 25 minutes.
9. Serve hot or at room temperature.