This recipe is taken from the 2013 Milk Calendar. Family-favourites broccoli (fresh or frozen!) and Canadian Cheddar cheese are the stars of this easy strata. Prepare it in the evening or in the morning, then tuck it into the refrigerator ready to bake when you get home at the end of the day. It’s delicious for a weekend brunch, too!
- Prep: 10 min
- Cooking: 30 min
- Refrigeration: 6 h
- 4 cups (1 L) bite-size broccoli florets (about 10 oz/300 g)
- 4 eggs
- 2 cups (500 mL) milk
- 1 tbsp (15 mL) Dijon mustard or honey mustard
- 1 tsp (5 mL) dried basil
- 1/4 tsp (1 mL) pepper
- 12 oz (375 g) whole wheat baguette cut into 1-inch (2.5 cm) pieces (5 cups/ 1.25 L)
- 3 oz (90 g) deli Black Forest ham chopped (about 3/4 cup/175mL)
- 1 cup (250 mL) shredded Canadian old Cheddar cheese divided
Butter a 13 x 9-inch (3 L) glass baking dish.
In a pot of boiling water, cook broccoli for 3 min or until bright green. Drain and rinse under cold water; drain well and pat dry.
In a large bowl, whisk eggs until blended; whisk in milk, mustard, basil and pepper. Add broccoli, bread, ham and half of the cheese and toss gently to combine. Spread in prepared baking dish. Sprinkle with remaining cheese. Cover and refrigerate for at least 6 hrs or for up to 1 day.
To serve, preheat oven to 350°F (180°C).
Uncover baking dish and bake for about 30 min or until puffed and a knife inserted in the centre comes out clean. Let stand for 5 min.
You can substitute frozen broccoli for the fresh and skip step 2. Defrost broccoli, drain well and pat dry before adding to bowl in step 3.
Variations:Substitute 2 oz (60 g) chopped pancetta or smoked salmon or 4 oz (125 g) cured chorizo sausage for the ham and add 1 tsp (5 mL) chipotle hot pepper sauce or 1/2 tsp (2 mL) chipotle pepper powder to the milk mixture. Use Canadian smoked Gouda cheese in place of the Cheddar.
Top 5 Nutrients
|Calcium:||32 % / 353 mg|
|Vitamin C:||75 %|
|Vitamin B12:||52 %|