Goat Cheese, Artichoke and Smoked Ham Strata | Midwest Living
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Goat Cheese, Artichoke and Smoked Ham Strata

Goat Cheese, Artichoke and Smoked Ham Strata
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Goat Cheese, Artichoke and Smoked Ham Strata
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  • Makes: 8 to 10 servings
  • Prep 30 mins
  • Bake 1 hr
  • Chill 2 hrs
  • Stand 10 mins

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Ingredients

  • 2 cups whole milk
  • 2 tablespoons olive oil
  • 1 1 - pound loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
  • 5 eggs
  • 1 1/2 cups half-and-half or light cream
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons herbs de Provence
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon dried sage, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 8 ounces goat cheese (chevre), crumbled
  • 12 ounces smoked ham, chopped
  • 3 6 - ounce jar marinated artichoke hearts, drained and halved lengthwise
  • 6 ounces Parmesan cheese, finely shredded (1-1/2 cups)
  • 4 ounces fontina cheese, shredded (1 cup)

Directions

  1. Grease a 3-quart rectangular baking dish; set aside. In a very large bowl combine milk and olive oil. Add bread cubes and stir to coat. Let stand 10 minutes.
  2. In a large bowl whisk together eggs, half-and-half, garlic, herbs de Provence, pepper, nutmeg, sage, and thyme. Whisk in goat cheese until combined; set aside.
  3. Spread half of the bread cube mixture in the bottom of the prepared dish. Top with half of the ham, artichoke hearts, and cheeses. Repeat layers and drizzle egg mixture over all. Cover and chill for 2 to 24 hours.
  4. Uncover and bake in a 350 degree F oven for 1 hour or until set in the center and edges are browned. Let stand 10 minutes before serving. Makes 8 to 10 servings.

Nutrition Facts

(Goat Cheese, Artichoke and Smoked Ham Strata)

Servings Per Recipe 8, cal. (kcal) 693, vit. A (IU) 1069, Potassium (mg) 416, sodium (mg) 1661, sugar (g) 8, iron (mg) 5, fiber (g) 3, calcium (mg) 606, chol. (mg) 218, Niacin (mg) 4, Fat, total (g) 38, Riboflavin (mg) 1, carb. (g) 47, Thiamin (mg) 1, pro. (g) 41, vit. C (mg) 6, Monounsaturated fat (g) 12, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 19, Cobalamin (Vit. B12) (µg) 2, Polyunsaturated fat (g) 2, Folate (µg) 109

Comments (1)

larrkpoodle wrote:
Bread overpowers other flavors, soaks up all moisture & dried out. Waste of other ingredients, no one tasted artichokes or goat cheese. Tried very buttery garlic croutons and much richer taste but still like eating dry bread. Will experiment with noodles barley rissoto and maybe bread crumbs instead or half the bread crumbs. Smoked salmon was voted way better & less salt taste.

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