Fontina, Asparagus, and Leek Strata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Stratas are meant to be put together in advance and refrigerated overnight or at least 4 to 6 hours before baking, which makes them ideal for a plan-ahead brunch or supper. Instead of adding a final layer of bread to the top, I prefer to use breadcrumbs, which are less dense. For bread, use sturdy day-old sandwich bread or an Italian bread, sliced about 1/4-inch thick. Ingredients:
1 tablespoon butter or stick margarine |
5 cups (1-inch) sliced asparagus (about 1 1/2 pounds) |
2 cups thinly sliced leeks (about 3 small) |
1/2 cup water |
3 tablespoons chopped fresh parsley |
2 teaspoons minced fresh or 1/2 teaspoon dried tarragon |
1 teaspoon grated lemon rind |
1/4 teaspoon salt |
1/4 teaspoon black pepper, divided |
12 (1-ounce) thin slices firm white sandwich bread (such as pepperidge farm) |
cooking spray |
1 cup (4 ounces) shredded fontina cheese, divided |
2 1/2 cups 1% low-fat milk |
3 large eggs |
1 large egg white |
1 1/2 cups fresh breadcrumbs (about 3 slices) |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper.
2. Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.
3. Combine 1/8 teaspoon pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.
4. Preheat oven to 400°.
5. Uncover strata; sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.
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