I l-o-v-e love strata. I've never made one that was not a breakfast version so this immediately caught my eye. This recipe is adapted from Cooking Light magazine and it is sooooo delish. I served it with grilled chicken breasts and a green salad. this one goes into my monthly rotation.
YIELD: 6 servings
TOTAL: 1 HOURS, 39 MINUTES
COURSE: Main Dishes
Ingredients
1 teaspoon olive oil
1/2 cup finely chopped onion
1 can quartered artichokes
1 cup fresh, sliced mushrooms
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 3/4 cups 1% low-fat milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 large eggs
1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
Cooking spray
3/4 cup (3 ounces) crumbled goat cheese, divided
Preparation
1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
3. Preheat oven to 375°.
4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.
