We had a splendid spontaneous dinner last night with our next-door-neighbors, Rick and Teddi. I had planned to make a goat cheese, ham and artichoke strata and discovered both of our girls weren’t going to home for dinner, hence the call to Teddi. It turned out really yummy and was perfect with a spring salad with fruit and nuts. The best thing about this recipe is you can make it the night before or in the morning and just keep it in the fridge until ready to bake. Note: I didn’t have Fontina cheese so I used Gruyere.
Goat Cheese, Ham and Artichoke Strata
3 1/4 cup 1% low-fat milk, divided
(1) 8-oz container egg substitute
(1) 4-oz package goat cheese
3/4 teaspoon ground black pepper
1/2 teaspoon fresh thyme, chopped
1/8 teaspoon ground nutmeg
2 clove garlic, minced
10 slice sourdough bread, cut into 1/2-inch cubes
1/2 cup Parmesan cheese, grated
8 ounce less-sodium smoked ham, coarsely chopped
(2) 14-oz can artichoke heart, drained, rinsed and coarsely chopped
1/2 cup fontina cheese, shredded
1. Preheat oven to 350°.
2. Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.
3. Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.
4. Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes before serving.