Pouting Over Popovers
I woke up Sunday morning hungry, but not so hungry that I wasn’t interested in baking something good! I was ready to grab my trusted popover recipe (remember? I follow recipes), but I could not find it. So I pouted and took on the cereal-is-fine attitude.
Cut to an hour later, still no breakfast (not even cereal), and I was back to digging for that recipe. I never got my hands on it, but what I found instead was an old Cooking Light popover recipe. Everything worked out, because by that point, brunch was in order and I had the perfect ingredients on hand to change things up to make this recipe for Swiss Chard and Mushroom Popover Bake!
Find Your Perfect Popover
The thin shell of this popover is puffy and light around the sides and more dense on the bottom. It doesn’t seem like it would be filling, but it is.
One thing I like about this dish is that you could add so many things to the crust. Try a variety of veggies or maybe make it sweet and fill it with apples, spices and walnuts. I had Swiss chard and mushrooms on hand, so that’s what I used (I’ll definitely add pine nuts next time).
Bonus: The original recipe called for wheat pastry flour, but the Bob’s Red Mill Garbanzo Bean Flour I used turned this into a great gluten-free dish. Bob’s Red Mill suggests using 7/8 cup of this flour to replace 1 cup of wheat flour in baked goods (you do the math), but I keep the proportions the same and it worked out great.
Recipe for Swiss Chard and Mushroom Popover Bake
Recipe adapted from Cooking Light.
Swiss Chard and Mushroom Popover Bake
- 2 cups cremini mushrooms, sliced
- 2-1/2 cups Swiss chard, stems removed, leaves torn into small pieces
- 2 tablespoons olive oil
- 1/4 cup red onion, cut into 1-inch pieces
- 1 garlic clove, minced
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- Salt and pepper, to taste
- 1 tablespoon margarine
- 1/2 cup Bob’s Red Mill Garbanzo Bean Flour
- 1/2 cup skim milk
- 2 large eggs, beaten
- 1/2 cup shredded Provolone cheese
- Nonstick cooking spray
- Preheat your oven to 425 degrees F.
- Add the olive oil to a large skillet over medium heat. When hot, add the onion and mushrooms and cook, stirring, until soft. Add the Swiss chard, garlic, and seasonings, and mix well for a few minutes (be careful not to burn the garlic).
- Remove the mixture from the heat and cover it.
- Meanwhile, spray an 8-inch square baking dish (you could also use a pie plate) with the nonstick cooking spray. Add the margarine and place the dish in the oven until the margarine melts, then remove it from the oven.
- In a medium bowl, whisk together the garbanzo bean flour, milk and eggs.
- Pour the flour mixture into the baking dish and bake for 12-14 minutes, or until it becomes puffy and lightly browns.
- Spoon the Swiss chard mixture into the crust and sprinkle the Provolone cheese over the top. Bake for about 10 minutes, or until the cheese has melted.