Another thing about a bacon and egg pie, is that it needs to have substance. None of these thin, wimpy, 8 inch shallow pie tins...you need at least a 9 inch deep pie tin to do it justice. I also find that American bacon tends to have a higher fat and water content than the bacon that I am used to. It has a tendency to make the pastry soggy if you don't cook it slightly first. If I'm using mushrooms, I also cook them slightly as well as they also have a fairly high water content.
BACON AND EGG PIE
2 Puff pastry sheets
1 lb bacon (cut each slice in 1/3 and cook slightly)
10 - 12 eggs
8 slices Swiss cheese
4 oz mushrooms, sliced
1 medium tomato, sliced thinly
1/2 small onion, diced
Pepper (preferably fresh ground)
Preheat oven to 400 deg F. Lightly cook bacon. You want to cook it enough to remove fat and water, but not crisp it. Lightly cook mushrooms.
Roll out 1 pastry sheet to fit pie plate letting the excess pastry hang over the sides.
Tear half the cheese into pieces and spread over the bottom of the dish.
Place a 1/3 of the bacon on top of the cheese.
Break half the eggs into the plate. You can prick the tops of the yolks with a fork, if you want the yolks to spread slightly.
Sprinkle some pepper over the eggs.
Place 1/2 the remaining bacon over the eggs.
Layer the mushrooms, followed by the onions and then the tomato.
Break the remaining eggs into the plate.
Sprinkle some more pepper over the eggs.
Layer the remaining bacon on top.
Tear the remaining cheese into pieces and layer over the bacon.
Brush water around the edges of the pie and then place the remaining sheet of pastry on top. Crimp the edges together and then cut off the excess pastry from around the pie. Cut small slits in the pie top to allow steam to escape.
Place in preheated oven and bake for 1 hour or until pie is golden brown and the middle set. If a knife or skewer ,inserted into the center , comes out without raw egg on it, then the pie is done.
Serve & enjoy!