Lorraine Strata

View Instructions

Serves:

Prep Time:

15 minutes

Cook Time:

90 minutes

Category:

Breakfast | Lunch

Introduction

About this Recipe

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Recipe from Set for the Holidays
Appetite for Random House, 2018

A strata is a savoury version of a sweet bread pudding, and this recipe uses the flavours of Quiche Lorraine: leeks, ham and Gruyère cheese. Far quicker to make than a quiche, this recipe is just as versatile and fulfilling to make and eat. You can try other classic flavour combinations too, including mushroom, bacon and brie; cooked sausage, roasted pepper and Asiago; salmon, spinach and feta; or whatever ingredients you know you love (and have on hand in the fridge). Serve the strata on its own or with a green side salad.

Ingredients

1 Tbsp (15 g) butter
1 leek, white and light green parts only, sliced
6 large eggs
1 tsp Dijon mustard
3 cups (750 mL) 1% or 2% milk or whipping cream
¾ tsp fine salt
¼ tsp ground black pepper
8 cups (2 L) cubed day-old bread (white, whole wheat or multigrain)

2 cups (250 g) diced cooked ham
2 cups (180 g) grated Gruyere cheese

NOTES: Strata is an easy make-ahead meal. Assemble it the day before, refrigerate overnight and add 15 to 20 minutes to the cook time to factor in that the entire dish is cold.

Step by Step Instructions

Step 1

Heat a sauté pan over medium heat and add the butter. Once melted, add the leeks and cook, stirring often, until wilted but not brown, about 15 minutes. Set aside to cool. While cooking the leeks, preheat the oven to 350°F (180°C) and butter an 8-cup (2 L) baking dish.

Step 2

Whisk the eggs and mustard in a large bowl by hand until the eggs are well blended. Whisk in the milk (or whipping cream), salt and pepper, and then add the cubed bread, stirring well to fully coat. Let sit for about 10 minutes to allow the bread to soak up some of the liquid.

Step 3

Stir the ham, cheese and cooked leeks into the bread mixture and pour this mixture into the prepared pan. Bake the strata, uncovered, for 60 to 75 minutes, until the strata inflates a little and springs back when pressed in the centre. Remove the strata from the oven and cool for about 15 minutes on a cooling rack.