Serves 6 to 8 as an appetizer

This is no quiche—not that there's anything wrong with that. It's just a great collection of simple ingredients that go together really well.

My oldest Max had friends over one day when I was making it, and they ate it—all of it. Here are their exact quotes:

Nick: Sam, at the top of his game.
John: It was a loped-out dank piece of pie.
Dean: It was a gnarly chill pie.
Josh: It's a creeped-out danky piece of dank cheese pie.

You can see how moved they were. Maybe you should try it for yourself. By the way, "dank" is good.

1 tablespoon olive oil
3 red onions, thinly sliced
Kosher salt and freshly ground black pepper to taste
One 9-inch ready-made unbaked pie crust
1 pound large ripe tomatoes (3 to 4), cut in 1?4-inch slices
6 ounces goat cheese with herbs, crumbled

Preheat the oven to 350°F. In a large nonstick pan, add the oil and onions, and season with salt and pepper. Cook, stirring, over medium heat until they've shrunk way down and are really well softened, about 15 minutes. Place the pie crust in a pie plate and fill with the cooked onions. Cover the onions with the tomato slices, placing them in a circular pattern. Spread the goat cheese crumbles over the top. Bake until the edges become brown, about 20 minutes. Remove from the oven, let cool slightly, slice into wedges, and enjoy its dankness.

Note: This easily makes a main-dish sorta thing. Just serve it with a good salad or soup. It also totally makes the cut as an appetizer. Just serve it on those tiny appetizer plates.

Copyright © 2008 by Sam Zien. All rights reserved.