The easiest, most perfect, delicious popover recipe I have ever found! My husband went to school in Britain, and he said these rivaled the best he's had. (I didn't tell him they took less than 5 minutes to prep... ; ) I served them alongside a roast beef, so I used the pan drippings to grease the muffin tin - the traditional fattening way! (I used a six-muffin tin with large cups, the recipe only filled 5 of them 1/2 way with batter, which was fine). They puffed up high and held that way through the temp reduction. PERFECT texture and taste. Try 'em! For those than haven't tried popovers yet (based on some of the other reviews)... Popovers have no real taste of their own, so they can take on the flavor of whatever you top/serve them with. They are egg-y and a bit chewy. If yours come out this way, you've done everything right!

Reviewed On: Dec. 20, 2009

Excellent!! I had no yogurt, so used only sour cream, with a bit of extra rice vinegar and a squeeze of lemon juice. Dry dill and oregano work just as well as fresh, and sauteing the chicken is equally delish as grilling. Definitely a keeper!

Reviewed On: Oct. 21, 2009

Made this recipe for today's New Year's Day breakfast. Didn't have Gouda, so I used Asiago. Made a savory cracker crumb from the leftover boxes of crackers from last night's New Year's eve bash! (Easy and GOOD! Spread softened butter on sides and bottom of pie plate. Crush up crackers, season to taste. Press crumbs into butter on sides and bottom of dish - so simple!) Sauteed a bit of garlic with the onions, and seasoned with various herbs - recipe as-is would have been to bland for our tastes. Used 8 cups of fresh baby spinach, wilted in the sautee pan on top of the onions and garlic. Next time will snip the spinach into smaller pieces before cooking, as the larger pieces were difficult to cut when serving/eating the quiche. Cut the fat a bit by using 1/2 cup half-and-half, and 1/2 cup lowfat milk, with great results. All in all, this is a good base recipe to use with your own creative additions. I will add baby shrimp and marinated artichokes to the mix next time!

Reviewed On: Jan. 1, 2008