Baked spring strata

Name: Baked spring strata
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 tbsp. extra virgin olive oil; 400 g (14oz) asparagus, trimmed and cut in half; 375 g (13oz) ciabatta, cut into 2cm (3⁄4in) slices; 300 g (11oz) mature Cheddar or vegetarian cheese, grated; 12 large free-range eggs, lightly beaten; 900 mL (1⁄2 pint) whole milk; 4 tbsp. chives, finely chopped; 250 g (9oz) frozen peas; 150 g (5oz) soft vegetarian goat's cheese, torn; 1 small onion, finely sliced; 1 tbsp. red wine vinegar; 1⁄4 tsp salt; 1⁄4 tsp sugar; 550 g (11⁄4lb) mixed or heritage tomatoes, sliced

Impress with this delicious starter - Strata is likened to a savoury bread and butter pudding that can be prepared ahead. Served with a fresh tomato salad.

By The GH Kitchen TeamPublished: 14 May 2014

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Yields:

Prep Time:

35 mins

Cook Time:

40 mins

Total Time:

1 hr 15 mins

Ingredients

3 Tbsp. extra virgin olive oil
400 g (14oz) asparagus, trimmed and cut in half
375 g (13oz) ciabatta, cut into 2cm (3⁄4in) slices
300 g (11oz) mature Cheddar or vegetarian cheese, grated
12 large free-range eggs, lightly beaten
900 ml (1⁄2 pint) whole milk
4 Tbsp. chives, finely chopped
250 g (9oz) frozen peas&#8232;
150 g (5oz) soft vegetarian goat's cheese, torn
1 small onion, finely sliced
1 Tbsp. red wine vinegar
1&#8260;4 tsp salt&#8232;
1&#8260;4 tsp sugar
550 g (11⁄4lb) mixed or heritage tomatoes, sliced

Directions

1. Step 1
  Grease 6 x 300ml (10fl oz) gratin dishes. In a pan of boiling water, blanch asparagus for 1min, drain, and plunge into iced water to refresh. Drain again, toss in 1tbsp olive oil and set aside.
2. Step 2
  Divide ciabatta among gratin dishes. Scatter with 1⁄3 of Cheddar.
3. Step 3
  Whisk together eggs and milk with plenty of seasoning. Stir in 3tbsp chives. Divide half egg mixture among each of dishes. Scatter over asparagus ends, another 1⁄3 of the Cheddar, and half the peas. Set aside for 10min for bread to soak up egg mixture. Scatter over remaining Cheddar and peas, then poke in the asparagus tips. Pour over remaining egg mixture and dot with goat's cheese. Set aside for at least an hour to let ciabatta soak up egg mixture.
4. Step 4
  Preheat oven to 180°C (160°C fan) mark 4. Bake in middle of oven for 30-35min until just set, puffed and golden.
5. Step 5
  Meanwhile, mix onion with red wine vinegar, salt and sugar. Set aside. Arrange tomatoes on a serving plate. Just before serving, whisk remaining oil with onion mix, check seasoning and sprinkle on tomatoes. Scatter over remaining chives. Serve strata immediately with tomato salad.
  
  Try the similar strata dishes below:
  
  Ham and mustard bread and butter bake
  
  Savoury bread and butter pudding
  
  Cheese and vegetable bake

Per Serving:

Calories: 845
Fibre: 8 g
Total carbs: 43 g
Sugars: 15 g
Total fat: 52 g
Saturated fat: 24 g
Protein: 49 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time