Thursday, November 12, 2009

Asparagus and Red Pepper Strata

Extended Life for: Bread, Asparagus, Milk, Parsley and Sun-Dried Tomato Garlic Strata's simply don't receive enough culinary attention. I first discovered the concept while in high school and always enjoy the opportunity to throw old, crummy bread, vegetables, milk and eggs into the same pan, leave it in the fridge overnight and enjoy for the dish for the next days meal. To me, the strata is a lazy man's quiche - and who doesn't appreciate a great quiche!


2 cups steamed Asparagus, cut to 2 inch pieces
1/2 cup Roasted Red Pepper, diced
1 loaf of day old Bread, crusts removed and torn to pieces
Olive Oil spray
6 eggs
3 cups of Milk
1 cup Shreded Cheese
1/4 cup Fresh Parsley, chopped
2 teaspoons Sun-dried Tomato Garlic or simply 2 cloves of Garlic
Salt and Pepper to taste


Grease a 9X13 pan. Place one layer of bread in bottom of pan, spray with olive oil. Layer in half of Asparagus, Red Pepper, and Cheese. Add another layer of bread, spray with olive oil then add layer of Asparagus, Red Pepper and Cheese. Whisk eggs, milk and spices. Pour egg mix over bread and vegetables, cover and place in fridge for 4 to 24 hours. Set oven to 325 and bake for 50 minutes. Top with additional cheese if desired and bake another 10 minutes or until a knife inserted in the center comes out clean.

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