Asparagus and Ham Strata

June 27, 2012 at 11:36 am Leave a comment

A new recipe! Yay!

Sorry it’s taken me so long to get around to posting one! But what with moving…and then moving again… I’ve barely had time to even think about cooking anything new or post about it.

This is a dish I made several weeks ago and didn’t get the chance to post about it before the moving frenzy began.

If you’ve never had a strata, it’s a layered casserole consisting of bread, eggs, and cheese, usually with the addition of some kind of meat and/or vegetable. It’s quite similar to a quiche or frittata, except that it doesn’t have a pie crust, like quiche, and instead it has torn up pieces of bread in it.

It’s a really easy, but delicious dish, and honestly, it’s good anytime of the day. Even those times in the middle of the night when  you wake up ravenous, and you raid the kitchen thinking know one will ever know….but they know….they so know.

Feel free to substitute any vegetable of your choice for the asparagus. Broccoli, zucchini, spinach, and summer squash would all be great alternatives.
You can also add any kind of meat you want instead of the ham, or leave it out altogether.

Asparagus and Ham Strata

(serves 6)

  • 10 baguette slices (or 5 – 6 regular slices of bread), torn up
  • 1 lb fresh asparagus, cut into 1 1/2 in. pieces
  • 1 c. cubed ham
  • 1 c. grated cheese
  • 1 1/2 c. milk
  • 6 large eggs
  • 1/2 c. plain yogurt
  • 1 1/2 Tbsp. dijon mustard
  • 1 tsp. onion powder
  • black pepper
  • 1/2 c. heavy cream (optional)
  1. Pre-heat oven to 325° F.
  2. Bring a large pot of boiling water to a boil. Cook asparagus for 3 – 4 minutes, or until just tender. Drain and set aside.
  3. Grease a 3 qt. rectangle casserole dish. Spread half the torn up bread pieces in the bottom. Top with ham, asparagus, and cheese. Top with the remaining bread pieces.
  4. In a bowl, whisk together the eggs, milk, yogurt, mustard, onion powder, a dash of pepper (and salt if not using ham), and the cream. Pour evenly over the mixture in the casserole dish.
  5. Bake, uncovered, for about 60 minutes, or until egg is completely cooked and the top is golden brown. Let set 10 minutes before serving.

Mmmm, yummeh in my tummeh~

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Entry filed under: Baking, Breakfast & Brunch, Pork, Recipes. Tags: , , , , , , , , , , .

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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