Ham & Brie Strata
Total TimePrep: 20 min. Bake: 35 min.
Made this for a lunch gathering and it received rave reviews! I made a couple of changes: I used Swiss chard instead of spinach, as I have an abundance of Swiss hard in my garden; and I used 8oz Gluten Free pasta shells, cooked al dente, in place of the bread. It turned out great and our guests loved it! I will make it again (and again) but will add 1/8 tsp salt and pepper to mushroom mix in addition to the salt and pepper in the eggs. Although, it may be obvious to those who have cooked with Brie before, I found it helpful to freeze the Brie for an hour or so before cutting.
Love this recipe, especially with the mushrooms in it - not a huge fan of ham so used sausage and it worked out great - this will be in our regular rotation - serving it this weekend of the 4th of July to a group of friends visiting. Thanks for sharing.
I had the chance to make this strata yesterday and it was lip-smacking delicious! I couldn't find French bread, so I used 2 French baguettes. I also bought sliced deli ham which I shredded, rather than cubed! This recipe was an impressive dish to both present AND taste! Volunteer Field Editor