Can You have Pie for Every Meal?
September is officially here! Can you believe it? Wow the year is swiftly moving along.
I was playing in the backyard with Brucey boy the other day, and I found an apple that fell off our neighbor’s tree. The apple reminded me of homemade pies.
Then this question popped up: “Can you have Pie for Breakfast, Lunch and Dinner?”
YES, yes you can!
For this week’s Breakfast, Lunch & Dinner we’re sharing with you different pie recipes that can be made for breakfast, lunch and dinner.
Side note, pie is also referred to as a quiche or a tart!
Have you had pie for breakfast?
Comment below and share with me if you have and what kind.
The idea of having “pie” for breakfast sounds so rebellious, I just love it!
When I hear pie, I think about apple pie or one of my favorites, a mixed berry pie.
But pie can also be a breakfast dish, or in this case a breakfast quiche.
I absolutely love spinach with my eggs, but when half of it is enveloped with a deliciously flakey and butter crust, oh wow does that just make me happy!
It has depth with nutmeg, it has a little kick with cayenne, it’s creamy with cheese and it’s chock full of spinach, what more could you want? Simply divine!
Question – would you make your own crust or would you buy a premade one?
No judgement, just curious! Hit reply and let me know!
Walnut Citrus Tuna Hand Pie
For lunch many of us are on the go, so I wanted to find a hand pie to share with you. You know, something easy to grab and go!
When I make tuna sandwiches, I use celery for the crunch factor, in Renée’s recipe she uses both Walnuts and celery, extra crunch factor, even though everything is sautéed.
This recipe is great, you get the choice of making the pie crust yourself or using premade, and then you use a fun pie maker to actually fold the crust, just so great!
Curry Chicken Pot Pie
There are oh so many options for a dinner pie. Seriously the options are limitless!
After much deliberation, we decided to share with you a classic, chicken pot pie, but with a twist.
Rather than just the traditional ingredients of carrots, peas or celery, onions and so on; this recipe uses some fun ingredients like green apples, butternut squash and daikon.
It’s a little out of the box, but packed full of flavor and uniqueness to kick this traditional dish up a notch, as Emeril Lagasse would say.
If you haven’t joined us for our Sunday Happy Hour, we have a broadcast every Sunday @ 3:30 pm PST.
Thanks again for joining us on this fun journey.
Please leave a comment. Which recipe is your favorite? What info do you want more or less of? Do you have suggestions?
We LOVE hearing from you.
Cheers to you and yours and make it a phenomenal weekend!
Dana & the Á La Carte Cooking Team
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