Leeks

Ham and asparagus stratta

Name: Ham and asparagus stratta
Prep time: 1 h 15 min
Cook time: 1 h
Yield: 6 to 8
Cuisine: Brunchs et déjeuners
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

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Author: 5 ingredients 15 minutes

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Preparation 15

Baking 60

Portions 6 to 8

Freezing No

Ingredients Preparation

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.