Ham and asparagus stratta recipe 4727 b7df0499-3c73-49c1-b705-6b414a56c8b4 /media/kanbj2l3/stratta-jambon-asperges-1200-x-1200.jpg 5 ingredients 15 minutes 5 ingredients 15 minutes 8/22/2019 2:17:19 p.m. 0 0 75 6 to 8 Brunchs et déjeuners Weekday recipes Omelettes and quiches Leeks
Ham and asparagus stratta

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.

Ham and asparagus stratta

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.

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