Bacon and Egg Pie with Vegetarian Option

Vegetarian version

Mom used to make a bacon and egg pie which was a good lunch for guests when served with a salad. Unlike quiche, the eggs are not beaten and no milk is added. I remember her wrapping hot pies in newspaper and taking them to a church picnic. The recipe was lost and she called me this week to see if I had it written down anywhere. I looked on the internet and discovered that this pie is very popular in New Zealand. There are  many variations including some with added cheese. This version is closest to Mom's and I tried it out tonight. I caramelized onions and added a couple of handfuls of spinach to replace the bacon. It is a very easy main dish to make and is good hot or cold. 

Ingredients

Pastry of your choice for a 2-crust 8- or 9-inch pie (puff pastry can be used)

1/4 lb side bacon

1 large onion, sliced

1 tomato, sliced

Salt and pepper

6-8 eggs

1/3 cup shredded cheese, optional

Roll out bottom pastry and fit into a pie pan.
Cut bacon strips in half and saute to desired crispness
Arrange bacon in the prepared pie pan.
Saute onion slices until limp and spread over the bacon.
Add sliced tomato and sprinkle with salt, pepper
Break eggs on top
Sprinkle with cheese if desired. (I did not use cheese)
Cover with rolled-out top crust dampening the edges to seal tightly.
Cut a few slits in the top crust

Bake at 425F for 15 minutes, then reduce heat and bake at 350F for 15-20 minutes.

Vegetarian option:

Finely dice 2 onions and put in frying pan with 1-2 tbsp oil. Cook over medium heat for 20-30 minutes, stirring frequently until onions are carmelized. Add a package of thawed and drained spinach or a couple of handfuls of fresh spinach and cook until wilted. Mushrooms can also be added and cooked with the onions if desired. Put the onion mixture on the bottom and break whole eggs on top. Season with salt and pepper then top with thinly sliced tomato. Add top crust and bake as described above.