Home » Vegetarian Recipes For Meatless Monday » Vegetable Strata {A Meatless Monday Recipe
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I fell in love with this vegetable strata at first bite!
With each bite of this vegetable strata you get a savory mouthful of spinach, gooey cheese, and cubes of deliciously rich bread baked in a creamy custard.
What is a strata?
A strata is a savory bread pudding that consists of bread, eggs, and cheese. Vegetables and/or meat can also be added. Strata is usually a casserole served for breakfast or brunch, but also can be served for dinner.
When to serve vegetable strata
I love the fact that this strata can be so versatile. I made this vegetarian recipe on Sunday to serve as a Meatless Monday dinner for David and me. We love breakfast for dinner and it was nice coming home to dinner already made. All I had to do was put it in the oven and bake. This was a pretty good way to start off another work week.
This tasty breakfast recipe can easily be doubled as a great make-ahead recipe for when you have overnight guests. You can do all of the prep the day before and then pop it in the oven in the morning for an effortless brunch.
Serve the casserole with sausage or bacon and wash it down with a Peanut Butter and Jelly Martini.
To feed more than 4, click the serving number on the recipe card below and drag the slider to adjust the serving size to fit your needs.
About The Bread For The Vegetable Strata
This recipe is a good way to eat up bread before going stale. I’ve discovered that most grocery stores that have a bakery have a rack with marked down bread. Keep an eye on them and snag a loaf of bread. Store the bread in the freezer until needed and then defrost. This saves you money on otherwise pricey bread.
About Gruyère Cheese Used For The Vegetable Strata
Gruyère cheese is the best! Of course, it stinks to high heaven, but the taste is unbelievable. Gruyère cheese is considered to be one of the finest Swiss cheeses, with a nutty yet salty when it is new, but the taste varies with age. This is why it tends to be expensive.
I usually buy Gruyère cheese from a wholesale club along with other cheeses such as parmesan. I highly recommend Gruyère cheese, but if you cannot find it you can substitute it with Beaufort, Comte, Swiss or Jarlsberg.
Try this recipe and enjoy every delicious mouthful!
If you do, we’d love to hear about it. Leave your comment below!
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5 from 4 votes
Vegetable Strata
Perfect for brunch, this vegetable strata is a savory bread pudding with spinach, gooey cheese, and cubes of deliciously rich bread baked in creamy custard.
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Refrigeration 1 day day
Total Time 1 day day 50 minutes minutes
Servings 4
Calories 510kcal
Author
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon extra-virgin olive oil
- ½ cup celery diced
- 1 cup onions diced
- 1 teaspoon dried thyme
- Kosher salt and freshly cracked black pepper
- 10 ounce frozen spinach thawed
- 3 cups Italian loaf cut into 1-inch cubes
- 1 ½ cups Gruyere cheese grated, divided
Instructions
Grease a 2 quart baking dish.
In a large bowl, whisk the eggs until smooth and beat in milk.
Heat the oil in a large skillet over medium heat. Add the celery, onion, thyme and season with salt and pepper, to taste. Cook the vegetables,stirring often, until they begin to soften; about 5 minutes.
Meanwhile, squeeze out all excess moisture from spinach. When the vegetables are tender, stir the spinach and heat through. Turn off the heat.
Cut the bread into 1-inch cubes and add to bowl with eggs and milk. Toss the bread until bread is well coated with the egg mixture.
Gently stir the vegetables and 1 cup of the cheese into the coated bread. Season with salt and pepper, to taste.
Transfer the bread and vegetable mixture into the prepared baking dish. Sprinkle the remaining ½ cup of cheese on top of the strata.
Cover and refrigerate overnight.
The next day, preheat oven to 375 degrees F.
Uncover the strata and bake until eggs have set; about 30 to 35 minutes.
Allow the strata to cool about 10 minutes before cutting.
Serve warm.
Notes
To feed more than 4, click the serving number on this recipe card and drag the slider to adjust the serving size to fit your needs.
This recipe is a good way to eat up bread before going stale. I’ve discovered that most grocery stores that have a bakery have a rack with marked down bread. Keep an eye on them and snag a loaf of bread. Store the bread in the freezer until needed and then defrost. This saves you money on otherwise pricey bread.
Leftovers: Strata reheats best in the oven. To reheat in the oven place the cold casserole dish into a cold oven and bring up to 350 degrees. You can microwave but the bread tends to get a little chewy if it is overheated. Microwave in short 30 second increments until warmed through.
Recipe adapted from Savory Magazine
Nutrition
Calories: 510kcal | Carbohydrates: 22g | Protein: 29g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 271mg | Sodium: 415mg | Potassium: 581mg | Fiber: 4g | Sugar: 12g | Vitamin A: 9240IU | Vitamin C: 7.3mg | Calcium: 712mg | Iron: 3.3mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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About Debbie & David
We live on the side of the Blue Ridge Mountains, in Virginia. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Read more...
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Comments
Millican Pecan says
Boy, this looks good. I like your meatless Mondays…what a great reminder of how many wonderful ways there are to cook main dishes without meat! I love when spinach is in a main dish, it makes it seem healthier with the added green! Thank you for sharing your recipe!Reply
The Mountain Kitchen says
I hope you’ll try this recipe. Thank you!
Mona T says
I made this back in September, and I was a little generous with the bread, so it came out a little dry, but that was my fault. It was really good, anyway. I’m making it again on Sunday, and I’ll be more careful with my measurements!Reply
The Mountain Kitchen says
Hi Mona! We all learn from our mistakes. I’m glad you like this recipe and I hope Sunday’s is the best yet! Thanks for your review and feedback. We appreciate it! 🙂
