Bacon and Egg Pie - Shall We Mess with a Classic

So many recipes over the years, for Bacon and Egg Pie... 
I guess when you mess with it, by rights you should call it another name.
But Nah I'll stick with B & E
By the way I think Bacon and Egg Pie, is best eaten warm not hot
The flavours really get through then

This is also a good way to bump up the 5 a day Vege,
that we are supposed to consume, to be healthy
I've added celery and tomato to this pie.
The tomato, I squeezed the seeds out of as they bleed and can make the pie filling too wet
No waste though , the seeds and juice went into my chicken soup
But... I replaced them with a little balsamic glaze for an added flavour
The amounts are varied, depending on the size of your tin

Gather together some grated cheese (1 cup)
1 tablespoon olive oil
6-7 bacon slices cut into pieces
1 small onion chopped
2 stick celery sliced

6 little tomatoes, seeds removed
Salt and pepper
Drizzle of Balsamic Vinegar
6 large eggs

Place the olive oil in a frypan
Add bacon, only cook for a few minutes, to get the juice and fat running
Remove and put aside
Add and saute onions, celery  till soft but not brown

Halve and squash the tomatoes, to remove the seeds and season with salt and pepper
Drizzle with a little Balsamic
So line your greased tin with Flaky Puff Pastry, store bought off course
Cover with the grated cheese

Next
Layer with half of the bacon, onions. tomato, celery

Whisk eggs
Season with Salt and pepper
Save a little for glazing the pastry lid

Pour over the top
Then another layer of bacon

Top with Pastry lid
Brush with reserved egg wash

Pre-heat  oven to 190C
Bake for about 30 to 40 minutes, till top is golden and crisp
Let sit in tin for about 10 minutes and unmould
If the bottom is not cooked pop back into oven onto a hot baking sheet and cook another 5 minutes
Nothing worse than a soggy bottom

Doesn't that look good. I reckon