Cauliflower, Swiss Chard, and Quinoa Pillowy Popovers

Have you ever made popovers?  These are a savoury healthy Passover friendly popover.  

Kugel..who needs it? Make these instead.  The creaminess of the pureed cauliflower, the nuttiness of the quinoa and the chewiness of the chard makes for an incredible taste and texture of these light as air Cauliflower Quinoa Chard Popovers.

You can make them, fill them in the muffin tins, refrigerate them and bake them when you need them.  Overfill them so they will be stunning.  Make sure your grease the tin really well so you don’t get aggravated before dinner :).

You can also bake them and reheat them later.

Cauliflower, Swiss Chard and Quinoa Pillowy Popovers

Servings 12 large muffins/24 mini


  • 1 tbsp olive oil
  • 2 leeks white and light green parts only, diced small
  • 2 cloves garlic minced, optional
  • 1 bunch Swiss chard leaves only, small chop
  • 1 small cauliflower florets only (about 1lb 3oz florets)
  • ¼ cup almond milk or dairy milk if you like, or even the cauliflower cooking water in a pinch
  • 6 egg whites room temperature
  • 1 egg yolk room temperature
  • ½ cup DRY (uncooked) quinoa about 1½ cups cooked
  • ¼ tsp dried dill or 1 Tbs. finely chopped fresh dill, optional
  • ¼ cup finely chopped chives optional
  • about ½ tsp kosher salt plus a little more here and there while cooking the veggies
  • Pinch of white pepper


  • Grease a 12 cup muffin tin or a 24 cup mini muffin tin.  Preheat oven to 350˚F.
  • Heat a large sauté pan over med-low, add olive oil.  Add chopped leeks, toss to coat, add a little pinch of kosher salt.  Cook for about 5 minutes, tossing frequently until they are very soft but not brown.
  • Add garlic, cook tossing for 30 seconds -1 minute. 
  • Add Swiss chard, toss to mix with the leek and garlic.  Cook for about 5 minutes, until all wilted and soft, tossing frequently.  Remove mixture from heat and cool completely.
  • In the meantime, boil a large pot of water, add cauliflower florets, cook for 10 minutes or until the florets are tender to a fork.  Drain and allow to cool completely.
  • In the bowl of a food processor, puree the cauliflower with the almond milk.  Add the egg yolk, puree.  Scraping down the sides several times and pureeing again, so that the mixture is completely pureed and uniform.  Transfer to a large bowl.
  • Add the cooked veggies to the pureed cauliflower mixture, using a spatula, mix together.  Add the cooked quinoa, mix again.  Add the dill, chives, ½ tsp. Kosher salt and pepper.  Taste for seasoning, add more salt or pepper if you like.
  • Using electric beaters, whip the egg whites until stiff peaks.  Add a big scoop of whites to the cauliflower-quinoa mixture, fold together gently to lighten the mixture, add the rest of the whites, fold gently until uniform.  Don’t over-mix because you want to keep the mixture airy and light.  
  • Spoon mixture into muffin cups, overfill them A LOT.Cook for 25-30 minutes.  Remove from oven, let rest for 5 minutes before removing from muffin tin.  
  • Serve warm. 


Make-Ahead Tip: These can be made ahead and reheated on a cookie sheet in a hot oven for about 10 minutes.
*To cook Quinoa: Rinse quinoa in a strainer, put into a small pot with ¾ cup water and a pinch of salt, and bring to a boil.  Reduce the heat and simmer covered for 15 minutes, turn the heat off, fluff with a fork and let cool with lid off.