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Spring Vegetable Strata

From Lynne Wilson

Prepare the following ingredients: cut portabello mushroom into small cubes, discard base of asparagus and cut into 1" pieces, dice peppers, destem and thinly slice swiss chard, chop parsley, chives and thyme, slice french bread. Preheat oven to 350°F.


8-10 slices French bread
12 eggs
1½ cups milk
2 cups cream
12 oz. Gruyere cheese
1 portabello mushroom
1 bunch asparagus
1 yellow or orange bell pepper, diced
3 stalks Swiss chard
2 Tbsp. shallots
1 Tbsp. garlic
1 Tbsp. parsley
1 Tbsp. chives
1 tsp. thyme
3 Tbsp. + 2 Tbsp. butter
1½ tsp. salt
¼ tsp. black pepper


Arrange bread on sheet pan and place into oven until golden brown, 15-20 minutes. Remove and lightly butter each slice. Let cool.

Heat 3 Tbsp. butter in a large saute pan over medium-high heat. Add mushrooms and cook for 5 minutes. Add peppers and asparagus and cook for 2 minutes. Add shallots and garlic and cook for 2 minutes. Add chard, chives, thyme, and parsley and cook for 2 minutes. Remove and let cool.

Mix eggs, milk, cream, salt and pepper. With remaining butter, coat a 9 X 13 pan. Arrange bread on bottom layer. Sprinkle some of the vegetables, then cheese. Add another layer of bread, then vegetables, and ending with remaining cheese. Add egg mixture. Place plastic wrap on top. Weigh down slightly with a box and place in the refrigerator for at least 4 hours (you can leave it overnight).

Remove weight and plastic. Place in oven and bake for about 45 to 55 minutes. (The inside can be slightly wet, residual cooking will finish it)

Serves 4-6