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.

Vegetarian Chili

I made chili tonight with ingredients on hand and it turned out very well. Served on tostadas with a salad and fruit for dessert, it made a tasty meal.

Dice:
1 onion
2 Poblano peppers
3 cloves of garlic
 and cook in a small amount of olive oil in a wok.

Add:
2 teaspoons crushed cumin seeds
2 teaspoons or more chili powder
1/2 teaspoon of cayenne pepper

Add: 6-8 oz of tomato paste and an equal amount of water and simmer with lid on for 10 minutes until vegetables are soft.

Add:
1 19 -oz tin each of lentils, kidney beans and black beans, drained
Add a little more water if necessary.

Slice one zucchini and chop 1/2 fresh cilanto, 1/2 cup salsa and add to mixture. Simmer until zucchini just starts to soften. Adjust seasonings adding salt and pepper to taste.

Makes 6-8 servings

Bonavista Fruit Bread

This recipe from Newfoundland is from the Laura Secord Canadiana Cookbook. The bread keeps well, is easy to slice and is relatively low in fat. I did not add the walnuts. I soaked the raisins and cut up all the fruit into small pieces. The sugar could be cut down to 1/2 cup if you want.  It is a nice, light alternative to more traditional Christmas fruit cake.

• 2 cups all-purpose flour
• 3-1/2 tsp baking powder
• 3/4 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup diced candied pineapple
• 1/4 cup raisins
• 1/2 cup chopped candied cherries
• 1/2 cup chopped walnuts
• 2 eggs
• 1 cup milk
• 3 tbsp butter, melted

Preheat oven to 350°F. Grease a 9x5x3" loaf pan thoroughly. Sift or blend flour, baking powder, salt and sugar together. Mix in the fruits and walnuts. Beat eggs, milk and butter together with a fork. Add liquids to dry ingredients and stir only until combined (batter will be lumpy). Fill prepared loaf pan and let stand 30 minutes. Bake for 55 to 65 minutes, or until toothpick inserted in centre comes out clean. Remove from pan and allow to cool. Serve plain or buttered. Makes 1 loaf.