My Mum was a Plain Cook. Meat and 2 veg was the norm but long before the age of the quiche she used to make a bacon and egg pie. I seem to remember the bacon was always a bit chewy - so she obviously didn't cook the bacon before making the pie and I'm sure there was never any onion in it.
I decided as a change from a quiche a bacon and egg pie was one thing I could make with the local produce - local flour from Essex, butter from a few miles down the road, bacon from about 10 miles away and eggs from 4 miles from home plus a tomato and onion from the garden. Loving the green beans.
One fruit growing here which I nearly forgot about were the Cherry-plums on a tree in the bottom corner boundary of the garden. These were all I could reach and the wasps had found a few but better than nothing.
Home made toast and local honey for breakfast and a BLT sandwich for lunch which I ate too quickly to take a photo - it's a rare treat.