Egg and Bacon Pie.

So, as promised, here we have the second 'East End' recipe passed down from my Grandfather, to my Mother and finally, to me; Egg and Bacon 'Pie'....except it's not a pie, more of a quiche, but that's not important. What is important is that it tastes fantastic- especially the next day, when it's cooled down with a green salad or perhaps some form of potato accompaniment....I'm thinking homemade chips.

Here's the recipe....

Egg and Bacon 'Pie'

Serves 4

You'll Need:-

For the Pastry Base:-

1 and 3/4 Mugs of Self Raising Flour.

Pinch of salt

75g Butter

Water

For the Filling:-

4 or 5 Rashers of Bacon (I prefer smoked back bacon) - sliced into 1cm or so strips

1 Large onion - finely chopped.

4 Medium Tomatoes sliced.

6-8 Eggs

Cheddar Cheese - Couple of Hand fulls - grated.

Pepper

Pre-Heat your oven to 200C

Butter a suitable Baking Dish, ( a 5cm deep Dish, with the rough dimensions 20cm x 25cm is perfect).

Make the pastry base, combining the Flour, pinch of Salt and Butter in a bowl and rub until you have 'breadcrumbs' - add a small amount of water and mix to form a dough.

Roll out your dough on a floured surface, and line your buttered dish.

Prick the bottom of the pastry with a fork.

Onto the filling:-
The first layer is your sliced bacon, once the bottom is completely covered - the next layer is your chopped onion, for the final layer, put your sliced tomatoes on top.
Beat your Eggs together and pour over, you'll need to cover everything.
Finally - sprinkle your grated cheese over the top and season with pepper.
Put into your pre-heated oven, and bake for around 30 - 45 Min's, until it looks 'done'.

Serve barely warm, or how I think it tastes best, cold the next day.