Goat Cheese Strata with Peppers & Onions
Bready, cheesy, eggy goodness with a more 'grown-up' dinnertime spin! This crowd-pleasing vegetarian strata recipe features big, bold French flavours, while being easy to make ahead of time.
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 4 cup crusty whole wheat bread ((325 g [~3/4 lb]) cut into cubes)
- 1 tbsp butter
- 2 clove garlic (minced)
- 1 medium onion (chopped)
- 2 red bell peppers (chopped)
- 1/2 cup red wine
- 6 extra large eggs (or 7 large eggs)
- 2 cup milk
- 1/2 tsp salt
- 1/8 tsp black pepper
- a pinch thyme
- 3.5 oz goat cheese
- 3.5 oz emmental cheese (shredded (see note))
- fresh oregano (to garnish (optional))
Instructions
- 1
Melt the butter in a skillet over medium heat. Add the peppers, onions, and a pinch of salt, and saute for 5 minutes. Add the garlic and red wine and cook for an additional 5 minutes. Set aside to cool.
- 2
Butter an 8x8 baking tray, then layer it with the bread cubes.(See the notes below if you want to prepare this the night before)
- 3
Scatter shredded and crumbled cheeses over the bread, reserving a bit to sprinkle on top at the end. I like to toss the bread cubes a bit to mix the cheese in a little more.
- 4
Scatter the cooked peppers and onions over the bread and cheese.
- 5
Combine eggs, milk, salt, pepper, and thyme. Whisk together thoroughly, then pour over the bread/cheese/veggies. If necessary, gently press the bread down to make sure that it sinks in to the liquid. Let stand for 30 minutes on the counter.
- 6
Preheat oven to 350°F (175°C), bake for 45-50 minutes, or until the egg is just set and no longer jiggly in the center. Finish the strata under the broiler to brown and crisp up the surface (2-3 minutes, but keep an eye on it).