Corn Bread and Broccoli Rabe Strata (Melissa Clark)

Name: Corn Bread and Broccoli Rabe Strata (Melissa Clark)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 16 serving(s)
Ingredients: 1 1/2 tablespoons extra virgin olive oil, more for pan; 1 garlic clove, minced (or more, to taste); 1/4 teaspoon crushed red pepper flakes; 1 lb broccoli rabe, outer leaves and thick stems removed, florets and tender stems coarsely chopped (about 3 cups); 1 teaspoon kosher salt, more to taste; 1/4 cup chopped roasted red pepper; 1/4 cup chopped pitted kalamata olive (optional); 8 large eggs, lightly beaten; 4 cups whole milk or 4 cups half-and-half; 1/4 teaspoon ground black pepper; 2 lbs cornbread, cut into 2-inch cubes (about 8 cups); 1 cup fresh ricotta cheese; 6 ounces grated gruyere cheese (1 1/2 cups)

Submitted by blucoat

"A decadent recipe from Melissa Clark of the New York Times that combines the cheesy gooiness of a casserole with the custardy richness of a soufflé. Makes a satisfying vegetarian main dish (for 10) or a delicious side (for 16) for Thanksgiving or another special occasion. Recipe can be halved or even quartered. Dish requires at least 4 hours resting time."

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 16

ingredients

1 ¹⁄₂ tablespoons extra virgin olive oil, more for pan
1 garlic clove, minced (or more, to taste)
¹⁄₄ teaspoon crushed red pepper flakes
1 lb broccoli rabe, outer leaves and thick stems removed, florets and tender stems coarsely chopped (about 3 cups)
1 teaspoon kosher salt, more to taste
¹⁄₄ cup chopped roasted red pepper
¹⁄₄ cup chopped pitted kalamata olive (optional)
8 large eggs, lightly beaten
4 cups whole milk or 4 cups half-and-half
¹⁄₄ teaspoon ground black pepper
2 lbs cornbread, cut into 2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese
6 ounces grated gruyere cheese (1 1/2 cups)

directions

Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add.
1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.