Thursday, April 28, 2011

swiss chard, tomato, & asiago strata

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To say my day off yesterday was boring would be an understatement. I finally filed my taxes (from two years ago as well as last year) then braved the windy rain home, only briefly stopping in front of the home hardware store to see if they had any new bedding plants I absolutely needed — but they didn't, so I picked up eggs instead. I love strata on special occasions for brunch, but it only just dawned on me to make it for dinner. After a boring, windy, rainy, waste of a day, it was a really nice dinner to sit down to.

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Swiss Chard Strata with Roasted Tomatoes, Spinach, Asiago, & Mustard

4-5 medium tomatoes, roughly chopped into 1" pieces — or 1 pint grape or cherry tomatoes
1/2 bunch swiss chard
1 package, approximately 300g frozen spinach
1 medium shallot, diced
2 cloves garlic, minced
olive oil

1 day old whole wheat baguette or loaf of bread
8 large eggs
3 cups skim milk
1 cup grated cheese (I used a mix of gruyere and asiago)
1 tablespoon dijon style mustard
1/4 teaspoon ground nutmeg
1/8-1/4 cayenne powder
1 teaspoon salt
freshly ground black pepper, to taste

Roast your tomatoes on a baking sheet with a splash of olive oil and a little salt at 350°F for about 30 minutes. Begin to saute your your shallots on low-medium heat until translucent. Wash your chard and remove stems (can be used in a different dish) slice the chard into thin strips, approximately 1cm. Add garlic to your shallot pan and stir. Add in chard and frozen spinach and cover for five minutes. Remove lid and cook until most of the moisture had evaporated.

Beat eggs with milk. In a separate container whisk mustard, spices, salt, and pepper with a splash of milk. Add the mustard mixture to the eggs and whisk together. Rub down a baking dish (about 8x10" is good) with a little olive oil. Slice your bread into 1-2cm cubes and scatter into the baking dish. Top this with the roasted tomatoes and chard and spinach mixture and half your cheese. Stir together a little and then coat everything evenly with your egg mixture. Top with the remaining cheese and chill for at least two hours, or overnight. Bake at 350°F for 45-60 minutes, or until firm in the middle.

{Because I only starting making my strata at 3:30 in the afternoon, I soaked the bread with the egg mixture and allowed it to sit as I prepared the other elements}

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1 comment:

elizabeth said...

Mmmmmmmm, strata. Damn my egg-shunning husband!!!