Recipes
Asparagus and Goat Cheese Strata
Another egg casserole dish! This one is my go-to strata recipe. We love it with asparagus and goat cheese, but really, you can throw in anything you’d like. The key is chewy bread (day old is best!) cut into nice big chunks. And, of course, a nice golden parmesan top!
(And while this is usually a brunch dish, we eat it for dinner!)
Ingredients:
6 (or so) thick slices French bread, cut into 1-inch
cubes
8 eggs
3 cups milk
1/2 bunch asparagus, tough ends trimmed, spears cut into 1-inch pieces
Salt and freshly ground pepper, to taste
4 oz. goat cheese, crumbled
parmesan cheese
Directions:
1. Butter a casserole dish.
2. Place the bread cubes in a large bowl.
3. In another large bowl, whisk together the eggs and milk. Pour the egg mixture over the bread mixture. Add the asparagus, salt, pepper, and goat cheese and stir until well blended. Transfer to the prepared baking dish, cover with plastic wrap, and refrigerate for at least 4 hours or up to overnight.
4. Preheat an oven to 350°F.
5. Sprinkle the top of the strata with the parmesan cheese. Bake until the strata is golden brown and cooked through, about 1 hour. Let stand for 10 minutes before serving. Serves 6.
Discussion
9 comments for “Asparagus and Goat Cheese Strata”
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Can you use any other kind of cheese(s) ?
I was going to ask about using some other cheese, too. For some reason, I just don’t like goat cheese…do you know of any other cheeses with similar texture?
Oh, definitely — the sky’s the limit! Think of quiche — anything that would work in that will work for strata. Sausage, bacon (pre-cooked), roasted peppers, mushrooms, carmelized onion… You name it!
Oh — and I usually add garlic to mine, but forgot to include that!
Hi D - what kind of goat cheese? I used to think Goat cheese was just one type of cheese. But now that my mom has dairy goats and makes her own cheese, I know you can have any type of cheese with goat dairy that you do with cow dairy (cheddar, mozzarella, ricotta, etc)
Thanks!
@ Katie: Uh, huh, good question. I’m referring to what you find in the “nice” cheese section of the deli. Soft, in the shape of a log, chevre… those are all the distinctions I can think of! It looks like this.
:)
OK I think I know what kind to get :-D I never thought I liked “Goat cheese” until I tried different types. If that’s the cheese I think it is, then it’s very mild - can’t even tell it’s goat ;-)
Wait until Molly sees this!
Thanks a lot- now I’ll be going over grocery budget this week so she can try out this new one! :~)
What size casserole dish do you use, Danica? This looks delicious and I’m sure will be a hit with my clan! :)
@Mary: I use a French White oval casserole dish. I think it’s 2 1/2 quarts? These measurements pretty much fill it to the top, so if the dish you use is less full, just bake it a little less.