<p>I’m looking for a delicious strata to serve for a Sunday brunch. I originally was going to make quiche, but I thought I’d try a strata so I don’t have to mess with a crust, and I can make the dish a day ahead. I’ve never made one. Any favorites from the CC cooks?</p>
<p>I have 2 favorites–depending on whether there will be vegetarians.</p>
<p>Vegetarian option: spinach and Gruyere cheese (Saute the spinach with a bit of garlic or a pinch of crushed red pepper. Another option is to season the cooked spinach with a grind or two of fresh nutmeg.)</p>
<p>Meat option: green chile turkey sausage, green chile and cheddar cheese</p>
<p>I love strata! So delicious and so easy to make. I take them to breakfast potlucks and it’s one of the things my college student always requests when she comes home from school. (Choc chip cookies are the other.)</p>
<p>^^^Wowmom: chocchipcookies are a favorite in our household too! ;)</p>
<p>What about a French Toast Souffle? Or is that not what you have in mind?</p>
<p>Yum! Both the veggie and the green chili turkey sound very good. I actually like the veggie option because I can serve ham on the side and if people don’t want the meat, they can skip it.<br>
The French toast idea probably isn’t the best for this event, as my MIL is diabetic, so I try to limit the sweets to dessert. I always serve fruit for those who don’t eat dessert,too.
Wayoutwestmom- do you cube the bread (I assume you use white bread?) or do you use whole slices?</p>
<p>I have made this one several times. It is very good but very rich.
[BakerBites</a> - Breakfast Strata with Spinach & Gruyere](<a href=“http://www.bakerbites.com/breakfast-strata-with-spinach-/]BakerBites”>http://www.bakerbites.com/breakfast-strata-with-spinach-/)</p>
<p>I saw this thread, and my first thought was - ‘Sedimentary?’</p>
<p>To be honest–I’m lazy. I use whole slices and then tear any leftover slices to fill up the cracks and empty spaces in the casserole dish.</p>
<p>This is similar to emeraldkity4’s and it’s delicious [spinach</a> and cheese strata | smitten kitchen](<a href=“http://smittenkitchen.com/2009/12/spinach-and-cheese-strata/]spinach”>spinach and cheese strata – smitten kitchen)</p>
<p>Interesting, I didn’t know strata was usually made with bread. </p>
<p>When my mother makes it, she uses sheets of Pillsbury crescent rolls for the crust. You just unroll the sheet without tearing the little perforated triangles apart. I’m not sure how many rolls it takes to fill a casserole dish though. </p>
<p>Other than that, she just goes for classic meat (sausage or bacon), egg, and cheese. Sometimes she’ll toss in some chopped chives from the garden too.</p>
<p>I’ve got a Crustless quiche recipe…which I’ve always gotten rave reviews for. And before the healthy eating police flame me, I know it’s not the healthiest–note the title. I do not make it often…but it is soooo good! And soooo easy (make ahead!) and adaptable.</p>
<p>CARDIAC QUICHE
(Once A Year Crustless Quiche)</p>
<p>½ C butter + 1Tbls.
10 Eggs
1/2 Flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. cottage cheese
1 lb. jack cheese, divided
** 1 yellow onion, chopped
6 oz. Mushrooms, sliced
4 zucchini, or summer squash, sliced
½ C parsley, minced
3 tomatoes, thinly sliced</p>
<p>Preheat oven to 400 degrees. Grease 9x13 dish.</p>
<p>Melt butter; whip eggs until fluffly and add flour, BP, salt, cottage cheese, melted
Butter and HALF of the jack cheese. </p>
<p>In sauté pan, sauté onion in 1 T butter, add mushrooms and sauté. Add onions, mushrooms, squash and parsley to egg mixture. S&P to taste.</p>
<p>Put in dish and top with remaining jack cheese, then with tomato slices. Bake at
400 for 15 MINUTES. Reduce heat to 350 degrees and bake 35-40 mins., or until
top is lightly browned. Cool slightly and cut into squares. Serves 8 – 10.</p>
<p>** I’ve put a lot of items in this…whatever veggies I have: corn, carrots, leeks, yams, sauted celery, spinach, potatoes, etc. And I’ve used ham and sausage. Or make it more Italian by adding Oregano. Or Mexican with cilantro. </p>
<p>I’ve made night before, refrigerated, set on counter for ½ hour prior to baking….perfect.</p>
<p>Fairly forgiving recipe: Translation: pretty hard for even me to screw up! Enjoy!</p>
<p>Martina99 me too. I thought it was a geology thread .</p>
<p>But these recipes sound yummy</p>
<p>
Same here. I’ve never heard of a ‘strata’ in this context and certainly didn’t think of strata as food.</p>
<p>Gosmom: is it half a cup of flour?</p>
<p>Gosmom, I use a similar recipe, but it calls for 7 to 8 oz. of chopped green chilis instead of the veggies, and I use about half the amount of cheese. Around here, people cut it into tiny squares and serve it as an appetizer. I’m looking forward to trying yours!</p>
<p>(I, too, was thinking a geology thread!)</p>
<p>I just received the new King Arthur Flour catalog and there is a recipe for asparagus sourdough strata that I’m going to try. (DH has started baking sourdough every weekend. :))</p>
<p>Mine is called Lazy Day Breakfast: I do it every Christmas and Easter. It bakes while other festivities are going on. DD does not like mushrooms so she changes out for other veggies. Meat can be changed, too.</p>
<p>Fry 1 lb bulk sausage
cube 2 slices of bread
grate 8 oz cheddar cheese
slice 1 cup mushrooms
Beat together :
6 eggs
2 cup milk
1 tsp salt
1 tsp dry mustard</p>
<p>In well greased 13x9 casserole layer sausage, bread, cheese, mushrooms and then sprinkle top with oregano. Pour egg mixture over all and set overnight in refrigerator Bake 350 45 min, let rest before cutting.</p>
<p>WOW - Great ideas! I was also in the rock layers, geologic time camp. I’m glad I clicked on the thread to find great food instead.</p>
<p>oops! Yes, 1/2 Cup of flour in the Cardiac Quiche…</p>
<p>I’ve been wanting to try making strata for a long time, so this is a great thread for me.</p>
<p>Singersmom – only 2 slices of bread in your recipe??</p>
<p>Yep just 2, cubed.</p>