Monday, March 14, 2011

It's a Strata not a Quiche!



Daron and I are always looking for creative ways to use the fresh eggs we get from "the girls"  and I am always looking for ways to increase the veggies in our diet.  This recipe from Cooking Light combines both plus my LOVE for goat cheese.  I of course didn't read the recipe thoroughly before starting so I didn't layer it.  I just dumped it all together and it turned out fantastic.  To make it even better my husband LOVED it. I think the key is NOT calling it a quiche.  Men don't like the name and would never say to their friends "My wife made this great quiche last night" so be sure and call it a Strata.  Strata sounds more manly and men like foods that start with the letter S (think Stromboli, subs, salami).   He even ate the leftovers for lunch the next day.  My three year old however not so much.  Due to my health/fitness days I think it is important to add that artichoke hearts are rich in fiber, vitamin C, potassium, folic acid and magnesium. 

Artichokes & Goat Cheese Strata
To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.
Total: 1 hour, 39 minutes
Yield: 6 servings

Ingredients

  • 1  teaspoon  olive oil
  • 1/2  cup  finely chopped shallots (about 1 large)
  • 1  (10-ounce) package frozen artichoke hearts, thawed
  • 2  garlic cloves, minced
  • 1/2  teaspoon  dried herbes de Provence
  • 1 3/4  cups  1% low-fat milk
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  salt
  • 4  large eggs
  • 1/3  cup  (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
  • 1/2  (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
  • Cooking spray
  • 3/4  cup  (3 ounces) crumbled goat cheese, divided

Preparation

1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
3. Preheat oven to 375°.
4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

No comments:

Post a Comment