Stratas are like a super-easy kind of quiche, with a layer of bread instead of a crust and topped with veggies, eggs, and cheese. They make a quick-to-throw-together supper, but they also shine at brunch.
This summer strata stars summer squash and onion paired with sharp cheddar: plenty of calcium and omega-3, and a luscious harvest of fresh garden taste.
4 slices cracked wheat bread
2 cups sliced summer squash or zucchini
8 ounces sharp cheddar cheese, grated
2 tablespoons butter, melted
1 1/2 cups milk
1/4 cup minced onion
1/2 teaspoons salt
1/2 teaspoon dry mustard
1. Butter a 9-inch baking dish. Line the dish with the bread.
2. Bring a large pot of salted water to a boil. Add the squash to the boiling water and boil for 3 to 5 minutes, until tender. Drain, plunge the squash into cold water to stop the cooking, and drain again. Pat dry.
3. Combine the squash, cheese, and butter in a large mixing bowl. Toss to mix. Layer the squash mixture on top of the bread.
4. In a medium-size mixing bowl, beat together the milk, eggs, onion, salt, dry mustard, and cayenne to taste. Pour over the casserole.
5. Refrigerate the strata for at least 1 hour, up to overnight.
6. Preheat the oven to 350F.
7. Bake the strata for 40 to 50 minutes, until it is puffed, set, and browned.
8. Let the strata sit for about 5 minutes before serving.