Imagine waking up to the tantalizing aroma of a delicious Italian dish that perfectly blends creamy Fontina cheese, fresh asparagus, and the subtle sweetness of leeks. This Fontina Asparagus and Leek Strata is not just a meal; it's an experience that will elevate your breakfast or brunch game to a whole new level! With its layers of toasted bread soaked in a rich egg mixture, this dish is as comforting as it is impressive. Ready to impress your family and friends with a culinary masterpiece that’s surprisingly easy to make? Dive into this recipe and discover how to create a dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 leek, white part only, sliced
- 8 slices of bread, cubed
- 2 cups fontina cheese, shredded
- 6 large eggs
- 2 cups milk
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or butter to prevent sticking.
- Prepare the vegetables by trimming the asparagus and cutting into 1-inch pieces. Slice the white part of the leek, ensuring to wash thoroughly to remove any dirt between the layers.
- Heat olive oil in a skillet over medium heat. Sauté the leeks until they become soft and translucent, approximately 3-4 minutes. Add asparagus pieces and cook for an additional 2-3 minutes until they are bright green and slightly tender. Remove from heat and let cool slightly.
- Cut the bread into 1-inch cubes. If the bread is fresh, lightly toast the cubes to help them absorb the egg mixture better.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined and smooth.
- Layer half of the bread cubes in the prepared baking dish. Spread the sautéed leeks and asparagus evenly over the bread. Sprinkle half of the shredded fontina cheese on top.
- Add the remaining bread cubes as a second layer, then top with the remaining fontina cheese.
- Slowly pour the egg and milk mixture over the entire dish, ensuring it is evenly distributed and all ingredients are moistened.
- Cover the baking dish with aluminum foil and let it sit for 15-20 minutes to allow the bread to absorb the liquid.
- Bake in the preheated oven for 35-45 minutes. Remove the foil during the last 10 minutes of cooking to allow the top to brown and become crispy.
- Remove from the oven and let the strata rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to cut and serve.
- Slice into portions and serve warm as a delightful breakfast, brunch, or light dinner option.
Tips
- Choose the Right Bread: For the best texture, opt for day-old bread or a crusty artisan loaf. If using fresh bread, lightly toast the cubes before layering them in the dish to help them absorb the egg mixture without becoming too soggy.
- Prep Ahead: You can prepare the strata the night before! Just follow the recipe up to the point of pouring the egg mixture over the layers, cover it tightly with plastic wrap, and refrigerate. In the morning, allow it to sit at room temperature for about 30 minutes before baking.
- Customize Your Veggies: Feel free to mix in other seasonal vegetables like spinach, mushrooms, or bell peppers for added flavor and nutrition. Just remember to sauté them until tender before adding to the strata.
- Let it Rest: After baking, let the strata rest for 5-10 minutes before slicing. This resting period helps the dish set, making it easier to cut and serve while maintaining its beautiful layers.
- Serving Suggestions: Pair your strata with a simple green salad or fresh fruit for a well-rounded meal. A drizzle of balsamic glaze or a sprinkle of fresh herbs can also enhance the presentation and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 250mg
