Vegetable and Smoked Gouda Strata
Make this strata a day ahead of time and pop in the oven in the morning for a calm (and delicious) start to the day.
  • CourseBreakfast, Main Dish
  • CuisineVegetarian
Servings
4people
Servings
4people
Ingredients
  • 1baguette 9 inch piece, cut into cubes
  • 1Tbsp. unsalted butter
  • 1medium leek, finely chopped
  • 1tsp salt
  • 1/2tsp black pepper
  • 1clove garlic
  • 1cup oyster mushrooms (or mushrooms of choice)
  • 1/2 bunch asparagus spears, cut into 1 in pieces
  • 5 oz. fresh spinach
  • 4large eggs
  • 1cup whole milk
  • 3/4 cup smoked Gouda, coarsely grated
  • 1/4cup Gruyere cheese, coarsely grated
Instructions
  1. Cut the bread into cubes and spread them out onto a large baking sheet. Toast in the oven at 450 degrees until dry and pale golden, 3 to 5 minutes.
  2. Add butter to a medium pan over medium-high heat. Saute leeks for 6 minutes. Add garlic, mushrooms, asparagus and salt and pepper and cook until soft, about 6 minutes.
  3. Stir in spinach, remove from heat and set aside.
  4. Whisk eggs and milk together in a large bowl. Add cheese and bread to the egg mixture and gently combine. Add the vegetable mixture to the bowl and toss to combine.
  5. Pour into a casserole dish and press down on the mixture to flatten. Refrigerate now if saving for the next day. Bake at 350 degrees uncovered until puffed, golden brown and cooked through. Cover with foil if the top begins to brown before cooked through.
Recipe Notes

Adapted from The Mountain Kitchen.

Vegetable and Smoked Gouda Strata
Print Recipe
Make this strata a day ahead of time and pop in the oven in the morning for a calm (and delicious) start to the day.
  • CourseBreakfast, Main Dish
  • CuisineVegetarian
Servings
4 people
Servings
4 people
Ingredients
  • 1 baguette 9 inch piece, cut into cubes
  • 1 Tbsp. unsalted butter
  • 1 medium leek, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 clove garlic
  • 1 cup oyster mushrooms (or mushrooms of choice)
  • 1/2 bunch asparagus spears, cut into 1 in pieces
  • 5 oz. fresh spinach
  • 4 large eggs
  • 1 cup whole milk
  • 3/4 cup smoked Gouda, coarsely grated
  • 1/4 cup Gruyere cheese, coarsely grated
Servings: people
Units:
Instructions
  1. Cut the bread into cubes and spread them out onto a large baking sheet. Toast in the oven at 450 degrees until dry and pale golden, 3 to 5 minutes.
  2. Add butter to a medium pan over medium-high heat. Saute leeks for 6 minutes. Add garlic, mushrooms, asparagus and salt and pepper and cook until soft, about 6 minutes.
  3. Stir in spinach, remove from heat and set aside.
  4. Whisk eggs and milk together in a large bowl. Add cheese and bread to the egg mixture and gently combine. Add the vegetable mixture to the bowl and toss to combine.
  5. Pour into a casserole dish and press down on the mixture to flatten. Refrigerate now if saving for the next day. Bake at 350 degrees uncovered until puffed, golden brown and cooked through. Cover with foil if the top begins to brown before cooked through.
Recipe Notes

Adapted from The Mountain Kitchen.

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