Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

One of my adopted recipes.

Ingredients Nutrition

Directions

  1. To Prepare Vegetables: Broccoli: Cut into thin slices.
  2. Peel woody stems.
  3. Blanche in boiling water for 2- 3 minutes depending on the size of your pieces.
  4. Plunge into cold water.
  5. Drain and reserve.
  6. Spinach or Chard: Use frozen chopped spinach or chop fresh greens and blanch about 1 minute in boiling water.
  7. Drain thoroughly in colander.
  8. Zucchini: Slice or dice and sauté with onions and mushrooms.
  9. To Assemble: Sauté the onions, mushrooms and zucchini (if selected) and mix with prepared vegetable of choice.
  10. Mix in fresh basil.
  11. Set aside.
  12. With a wire whisk beat the eggs, add the milk and/or cream and season carefully with salt and pepper.
  13. Remove the crusts from the bread.
  14. Butter the bottom and sides of an 8 ½" x 11" ovenproof pan and cut enough bread to cover the bottom.
  15. (cut pieces to fit snuggly) Spread vegetables over bread and top with grated cheeses.
  16. Pour egg mixture over all.
  17. Top with remaining bread.
  18. Pressing it slightly into egg mixture.
  19. Dot with butter, Cover and refrigerate overnight or for a minimum of 2 hours.
  20. Bake at 350 degrees until custard is set and dish is browned on top.
  21. (50- 60 minutes).

Reviews

(4)
Most Helpful

I used this recipe just as a guide, and made mine with onion, mushrooms, zucchini, and sausage. We loved it! And I love a make-ahead breakfast. Although I made many changes, I'm rating it with all due respect.

Recipe Reader September 16, 2013

I made this for a client who raved and raved. I did add a few items - sorry for taking the liberty but what'dya expect - I'm a chef! :) I added bacon & sausage as well as bell peppers. I also had some leftover ricotta cheese so I mixed that with the mozzarella & parmesan & dotted that all over the strata. THanks for a great recipe.

Black Radish November 25, 2007

I used the spinach, onions & zucchini. Catering clients love this!

chefmeow Doherty September 23, 2006

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