Popovers are magical. Golden-crisp outside, airy and delicately egg-y inside, these savory treats soar into towers from a thin, leavener-free batter. They also have the power to lure groggy teenagers out of bed on a Monday morning. Amazing!
I used to think I couldn’t make worthy popovers without a special popover pan. (Many recipes say it’s OK to make them in muffin tins, but to expect a lower rise and denser texture.) So I bought the pan. It did make beautiful, lofty popovers, but I always struggled to get them out of the pan – no matter how much butter I used to grease the cups. Plus, I’m not a fan of single-use kitchen tools that clog drawers and cupboards. Thus began my quest for a simple popover recipe that would produce beautiful results in a regular ol’ muffin tin – and le voilà!
Breakfast, lunch or dinner is served! I tossed around some other names for this dish: Leftovers Pie, Crustless Quiche, Make-Ahead Magic for Overnight Guests, Zap-n-Go Anytime Meal Slices. Some of these are better than others, but they all would work. Frittata sounded a little fancier – worthy of the leeks I used in it this time, but it’s not a traditional frittata. It’s also not as heavy as a cream-laden quiche, but I think you get the idea. I’ve made similar versions without the leeks – just a lone, leftover baked potato and some bits from the Christmas ham. That was good too! But leeks work really well here and bring a much-needed glimmer of spring to the table. Continue reading →