Artichoke & Goat Cheese Strata

August 30, 2011 32 comments Article Breakfast, Recipes, Vegetables

The title of this post may have you thinking, “Oh god, Jenny is about to rant about how much she loves artichokes and goat cheese again.” Lucky for you, I think I have established that. Instead I am going to talk about casseroles/stratas/any other dish you can cook in one pot/casserole dish. There is something that eases my mind when I am able to make an entire meal without having to wash tons of pots, pans and skillets afterwards. If you don’t make one-pot-meals very often, you really should give it a try; there is something therapeutic and relaxing about its simplicity.

This dish is a strata, which is a layered casserole, usually with egg soaked bread. It is a great one-pot breakfast recipe. I think that the ingredients in this particular strata make is great for any time, not just breakfast. As always the artichoke and goat cheese make an excellent pair. The bread also adds a nice texture to an otherwise soft dish. So sit-back, relax and cook up a fancy breakfast without filling your sink with dishes.

Artichoke & Goat Cheese Strata

5 from 2 votes
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Servings 6
Calories 286 kcal

Ingredients
  

  • 1 tsp olive oil
  • 1 large shallot minced
  • 10 oz frozen artichoke hearts thawed
  • 2 cloves garlic minced
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1/2 tsp taragon
  • 1 3/4 cups milk low-fat
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 4 large eggs
  • 1/3 cup Parmesan cheese grated
  • 1/2 loaf about 5 cups sourdough bread (cut into 1"cubes)
  • 3/4 cup goat cheese crumbled

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the shallots, garlic and artichoke hearts and sautee until the artichoke begins to brown (about 8-10 minutes). Remove from the heat, stir in the herbs and let cool (about 10 minutes).
  • Whisk milk, salt, pepper and eggs together in a large bowl. Add the Parmesan cheese and toss in the bread until well combined.
  • Preheat the oven to 375F. Mix the artichoke mixture into the bread mixture and let sit for 20 minutes.
  • Grease an 8" square baking dish and pour half of the mixture into the dish. Next layer with half of the goat cheese. Repeat until all ingredients are used.
  • Bake at 375F until browned and bubbly (about 45-50 minutes).

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