A strata is a make ahead savoury bread dish similar to a quiche or frittata without the crust of a quiche. Its charm is in that it can be made ahead of time, in fact its better made 12 hours ahead and is a creative way to use up leftover bread, cold meats and vegetables. Flavour with any leftover cheeseboard cheeses, strong Gruyere works well, as does mature cheddar, goats’ cheese or blue cheese. It’s a great way to feed a crowd for an easy supper and requires no special culinary skill!
Preparation time: 10 minutes + approximately 8 – 12 hours resting time
Cooking time: 1 hour 30 minutes
Total Time: 90 minutes & minimum2 hours resting time
- 8 large eggs, at room temperature
- Pinch sea salt & white pepper
- 1 cup full cream milk
- 1 teaspoon English mustard
- 1 tablespoon Dijon mustard
- 1 – 2 teaspoons hot sauce such as Sriracha (optional)
- 3 cups day old bread, such a ciabatta, French loaf or English Muffins, cut into cubes.
Fillings of your choice or
- 250g baby spinach
- 200g long stem broccoli, blanched
- 1 cup grated mature cheddar, or other strong flavour cheese
- 1 cup feta, crumbled
- ½ cup Parmesan cheese, grated
- Grease a shallow baking dish. Arrange the bread in the dish and sprinkle with the cheeses and add the vegetables.
- In a large bowl whisk the eggs together with the milk, seasoning, mustard and hot sauce (if using). Pour the egg mixture over the bread and cheeses, cover tightly with plastic wrap and refrigerate for minimum of 2 hours and up to overnight.
- To bake; preheat the oven to 180°C. Place the baking dish on a baking tray and remove the plastic wrap. Bake until puffed up and golden brown and set in the centre approximately 90 minutes, if necessary, cover with foil halfway through cooking. To test if cooked, pierce with a sharp paring knife – it should feel firm, and the knife should come out clean.
- Let the strata stand for 10 minutes before serving, it will deflate.
- Serve in wedges with a garden salad.