Blueberry muffins are one of Robert’s favorite foods, but I never thought to serve them with lunch or dinner until my friend Sherri did that very thing one Sunday after church.  {Hi Sherri!} It was chicken pot pie and blueberry muffins if I remember correctly, and it was so good. I am in desperate need of friends who help me to think outside the box and do crazy things like serve muffins at meals OTHER than breakfast.  I mean it’s not illegal or anything, but leave it to me behave as if it is.

I wish I could say that this week I served blueberry muffins with roast beef and mashed potatoes, but alas, the main course they went with looked suspiciously breakfast-like with its eggs, milk, and cheese.  It WAS meal eaten at dinnertime, though, and it was gobbled up quite happily.  Funny, but no one around here seems to have a problem with EATING muffins at any time of day.

The main course was a quiche.  I could have made a flaky GF pie crust, as I had all of the ingredients, but I opted for potatoes at the last minute.  This is another “outside the box” thing for me.  What? Not make a pie crust for a quiche??  But a magazine I was flipping through one day suggested potatoes as a nice and easy alternative.  I’m certain I never would have thought of it myself.

Here’s the recipe for the gluten free blueberry muffins.  Feel free to make them for any of the three meals you eat a day.  They will get eaten, I promise.

And here’s the recipe for the quiche without a “proper” crust, but a really delicious GF alternative.  Pretty sure there are no “Crust Cops” out there…

2-3 medium sized potatoes {any variety should work fine}
10 eggs
1 cup half and half
1 cup milk
2 cups grated cheese {I used Swiss and Monterrey Jack}
1 medium head broccoli, steamed until crisp tender, and chopped
3 cloves garlic, pressed
1 tsp salt
1/2 tsp pepper
cook spray, olive oil, or butter

Wash, peel, and thinly slice potatoes.  Layer the bottom of a greased baking pan {mine was a bit smaller than a 9×13}, and spray with cooking spray or brush with olive oil or butter.  Sprinkle them with salt and pepper. You can make 2-3 layers of the potatoes to completely cover the bottom of the pan and make a thick crust.  Place baking pan in oven at 375 degrees for 20 minutes or until potatoes are tender.

While potatoes are cooking, whisk together eggs, milk, half and half, grated cheese, garlic, salt and pepper.  Fold in chopped broccoli.  When potatoes are done, remove from oven and pour egg and broccoli mixture over them evenly, and return to oven.  Bake at 375 degrees for 45 minutes.

Serve with muffins…or go crazy and make a salad to serve with your breakfast-like dinner.