Ham and asparagus stratta
15
60
6 to 8
No
Ingredients
- 30 ml (2 tablespoons) of melted butter
- 1,25 liter (5 cups) of diced white bread
- 250 ml (1 cup) of diced ham
- 10 minced and cooked asparagus
- 2 minced green shallots
- 6 eggs
- 500 ml (2 cups) of milk
- 15 ml (1 tablespoon) of chopped parsley
- 10 ml (2 teaspoons) of chopped thyme
- 30 ml (2 tablespons) of Dijon's mustard
- 125 ml (1/2 cup) of grated provolone cheese
- 125 ml (1/2 cup) of grated cheddar cheese
- Salt and pepper up to taste
Preparation
Side-by-side mode- Butter a square mold of 20 cm x 20 cm (8 inches x 8 inches).
- At the bottom of the mold, spread diced bread, ham, asparagus and shallots.
- In a bowl, whisk eggs with milk, herbs, mustard and half the cheese. Season.
- Pour this mixture in a mold and shake it lightly to spread equally the liquid preparation.
- Cover with plastic wrap.
- Refrigerate all night or at least three hours.
- Right before baking, preheat oven at 350°F (180°C).
- Spread remaining cheese over the strata.
- Bake for 50 to 60 minutes.
- At mid-cooking, cover with aliminium paper if needed.
- Cool down 10 minutes before serving.
