asparagus + gruyère strata
A savoury and comforting make-ahead dish with layers of whole grain bread, asparagus, leeks, and gruyere cheese baked in a lightened-up eggy custard.
Servings 8
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large bunch asparagus about 1lb / 500g asparagus cut into bite-sized pieces
- 1 large leek sliced into white and pale green rounds (discard the dark green leaves)
- 8 cups cubed whole grain bread in one-inch cubes I used a sourdough rye
- 2 cups coarsely grated gruyere cheese
- 1 cup finely grated Parmesan cheese
- 6 large eggs + 6 egg whites or 9 whole eggs
- 2 tablespoon smooth dijon mustard
- 2¾ cups milk
- 1 teaspoon salt
- freshly ground black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Sauté the leek until soft and wilted and slightly browned. Season with salt and pepper and slide out of the pan onto a plate.
- In the same pan sauté the asparagus pieces until they are beginning to brown where they touch the pan, but are still bright green and crisp. Season with salt and pepper, then slide out of the pan and onto the plate with the asparagus.
- Generously butter a 9x13 casserole dish.
- Layer one-third of the bread cubes over the bottom of the dish. It won't fully cover the bottom, but this is ok.
- Layer one-third of the leeks and asparagus over top of the bread, followed by one-third of the gruyere, and one-third of the Parmesan.
- Repeat these layers two more times.
- Whisk eggs together and egg whites together with Dijon mustard, then whisk in the milk, salt, and pepper.
- Pour the custard over top of the strata layers. Cover with plastic wrap, and set in the fridge overnight or for at least one hour, but up to one day.
- When you're ready to bake, preheat the oven to 350°F /180°C.
- Bake the strata for 45-55 minutes, until it is puffed and golden on top, and no longer so jiggly in the middle (a little jiggle is ok as it will continue to cook as it cools).
- Remove from the oven and let stand for 10 minutes before serving.
Notes
-Any sharp cheese can be used in place of the gruyere, but it really is delicious.
-If you don't have a lot of fridge space you can just soak on the counter for an hour before baking. This is totally fine.
-Cooled strata can be sliced into squares, wrapped in foil, and frozen for quick and easy meals. They make for a great packed lunch.
-If you don't have a lot of fridge space you can just soak on the counter for an hour before baking. This is totally fine.
-Cooled strata can be sliced into squares, wrapped in foil, and frozen for quick and easy meals. They make for a great packed lunch.