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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A delicious breakfast treat I had at Parliament Cottage Bed and Breakfast in Niagara-on-the-Lake in Canada. Recipe is compliments of my hostess, Isabelle Parliamnent. The version I had was made with turkey. Ingredients:
1/4 cup shallot, chopped |
1 clove garlic, minced |
1 tablespoon butter |
3/4 lb smoked shaved ham or 3/4 lb turkey or 3/4 lb salmon |
2 cups medium cheddar, grated |
411 g frozen puff pastry, thawed |
300 g packaged frozen chopped spinach |
1/2 yellow bell pepper, sliced thin |
1/2 orange bell pepper, sliced thin |
3 eggs |
Directions:
1. Preheat oven to 400 degrees.
2. Grease a 9-inch springform pan.
3. Sauté shallots and garlic in butter for 4 minutes.
4. Squeeze extra water from thawed spinach'til it is very dry.
5. Mix together spinach, shallots and garlic.
6. Roll out 2/3 of the puff pastry dough and line the prepared springform pan with it, letting pastry hang over the edge of the pan.
7. Layer ham (or turkey or salmon), cheese, spinach mixture and peppers.
8. Beat eggs, reserving 2 tbs, and pour the remainder over the peppers.
9. Roll out the remaining puff pastry dough and place on top of the strata.
10. Crimp the edges and seal.
11. Cut slits in the top and brush with the reserved egg.
12. Bake 45 minutes.
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