Serves 4
1/2 pound asparagus, cut into 1-inch pieces
1 medium zucchini, thinly sliced
4 slices white bread (or dinner rolls, or any other bread), torn into 1-inch pieces
1/3 cup shredded Havarti cheese
4 large eggs
1 1/2 cup milk, whole or 2%
Salt
Fresh ground pepper
1 tablespoon butter, melted
1 medium zucchini, thinly sliced
4 slices white bread (or dinner rolls, or any other bread), torn into 1-inch pieces
1/3 cup shredded Havarti cheese
4 large eggs
1 1/2 cup milk, whole or 2%
Salt
Fresh ground pepper
1 tablespoon butter, melted
Preheat the oven to 350°F. Lightly grease a 10x7-inch baking pan.
In a large bowl, whisk together eggs and milk. Mix in salt and pepper. Add bread, asparagus, and most of the cheese (reserve a couple tablespoons), and mix gently until bread pieces are all coated in egg mixture. Pour into pie pan.
→ Make-Ahead Strata: At this point, the strata can be covered and refrigerated overnight. Baking time will be slightly longer.
Bake, uncovered, for 15 minutes. Remove from oven and place zucchini slices on top. Brush with melted butter. Bake for another 20 minutes, or until eggs have set. Sprinkle remaining cheese on top, and place under the broiler for no more than a minute, just to brown the cheese a little.
Cool slightly before serving.
