Ham, Asparagus, and Goat Cheese Strata Recipe

"Stratas are the new frittatas, haven’t you heard? Please a crowd with this mouth-watering dish that pairs well with Chateau Ste. Michelle wines."

Ingredients

Adjust

Metric

1 tablespoon butter, plus extra to grease the pan

1/2 tablespoon olive oil

1/2 cup yellow onion, diced

8 ounces ham, diced

1 1/2 cups asparagus, cut into 1/2-inch pieces

12 eggs

1 3/4 cups milk

1 teaspoon smoked paprika

1 tablespoon Dijon mustard

2 teaspoons kosher salt

1 pinch cayenne pepper

1 loaf challah, cut into 1-inch pieces

8 ounces quality white cheddar cheese (such as Beecher’s Flagship)

4 ounces crumbled goat cheese

1/4 teaspoon ground black pepper

Prep 20 m

Cook 50 m

Ready In 1 h 35 m

Preheat oven to 300 degrees F. Lightly butter the inside of a 3-quart casserole dish. Set aside.
Heat a medium saute pan over medium-high heat; add butter, olive oil, and onion. Saute for 3 to 4 minutes until translucent, then add the ham. Saute for 1 minute, add the asparagus, and cook for 30 seconds more. Remove from heat and cool.
In a medium bowl, beat eggs well and then whisk in milk, smoked paprika, Dijon mustard, kosher salt, and cayenne pepper. Place the challah pieces in a large bowl and add the egg mixture. Let the mixture sit for 10 minutes, tossing occasionally.
Put 1/2 of the mixture in the bottom of the prepared casserole dish. Top with 1/2 of the asparagus-ham mixture, 1/2 of the Cheddar cheese, and all of the goat cheese. Cover with the rest of the bread mixture, asparagus-ham mixture, and cheese.
Bake in the preheated oven for about 45 minutes or until the internal temperature reads 165 degrees F. Let rest for 15 minutes before serving.

Per Serving: 368 calories;21 g fat;23.4 g carbohydrates;21 g protein;229 mg cholesterol;1107 mg sodium.Full nutrition
Source: Read Full Article