I was trying to work out a good way to use up a load of bacon and onions, and hit upon a variation of Nigella's Supper Onion Pie. It's not reproduced anywhere on the web that I can find, but it's in Domestic Goddess if you are interested. I've made it before, unadulterated, and it's met with a mixed reception, but everything tastes better with bacon, so I thought I'd go off piste. Everyone loved it, there was nothing left, which pretty much says it all. It's also fairly straightforward to knock together, and fit it in around the various demands of the after school routine.
I've called it an upside down pie, because it's made alongside the tarte tatin principles - the onions (and the bacon) are cooked slowly till they are soft and a bit carmelised, then you whack a scone base over the top, and bake before flipping over onto a plate so the onions are back on top.