Swiss Chard And Cheese Strata Recipes

VEGETARIAN BREAKFAST CASSEROLE WITH SWISS CHARD AND GRUYERE

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Add the onion, and sauté for about 3 minutes, until translucent.
• Add the Swiss chard, and sauté until wilted and the stems are slightly browned. Season with salt and pepper and remove from the heat.
• Generously butter a 9x13 casserole dish.
• Layer one-third of the bread cubes over the bottom of the dish. It won't fully cover the bottom, but this is ok.
• Layer one-third of the sautéd chard over top of the bread, followed by one-third of the gruyere, and one-third of the Parmesan.
• Repeat these layers two more times.
• Whisk eggs together with Dijon mustard, then whisk in the milk, salt, and pepper.
• Pour the custard over top of the strata layers. Cover with plastic wrap, and set in the fridge overnight or for at least four hours, but up to one day.
• When you're ready to bake, preheat the oven to 350°F /180°C.
• Bake the strata for 45-55 minutes, until it is puffed and golden on top, and no longer so jiggly in the middle (a little jiggle is ok as it will continue to cook as it cools).
• Remove from the oven and let stand for 10 minutes before serving.

SAUSAGE AND SWISS CHARD STRATA

Steps:

• Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
• Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10 minutes (or refrigerate up to overnight).
• Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.

STRATA WITH MUSHROOMS AND CHARD

Steps:

• If the bread is soft, toast it lightly and rub each slice front and back with the cut clove of garlic. Cut in 1-inch dice. If the bread is stale, just rub the slices with garlic and cut them into 1-inch dice. Place in a very large bowl, and toss with 2/3 cup of the milk. Set aside.
• Place the dried mushrooms in a bowl or a Pyrex measuring cup, and cover with 1 1/2 cups boiling water. Allow to sit for 30 minutes. Set a strainer over a bowl, line with cheesecloth, a coffee filter or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all of the broth. Rinse, away from the strainer, in several changes of water to wash off sand. Squeeze out excess water. Chop coarsely. Measure out 1 cup of the mushroom broth, and combine with the remaining milk.
• Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish or gratin. Heat a large skillet over medium-high heat, and add the chard. Stir until the leaves begin to wilt in the liquid left on them after washing. Cover the pan, and let the chard steam until it has completely collapsed, about two minutes. Uncover and stir. When all of the chard has wilted, remove from the pan and rinse briefly with cold water. Press or squeeze out excess liquid. Chop coarsely and set aside.
• Add 1 tablespoon of the olive oil to the pan, turn the heat down to medium and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the reconstituted mushrooms, the rosemary and the chard. Stir together for a couple of minutes, and season to taste with salt and pepper. Remove from the heat, and transfer to the bowl with the bread cubes. Add the cheeses, and toss together. Arrange in the baking dish.
• Beat together the eggs in a medium bowl. Add salt to taste (I use 1/2 to 3/4 teaspoon), the remaining milk and the mushroom broth. Add a few twists of the peppermill and pour over the bread. Press the bread down into the custard mixture. Sprinkle a little Parmesan over the top, and drizzle on the remaining olive oil. Place in the oven, and bake 40 to 50 minutes, until puffed and browned. Remove from the oven, and serve hot or warm.

SWISS CHARD AND CHEESE STRATA

Steps:

• Remove crusts from bread and fit slices into a greased rectangular baking pan.
• Cover with Swiss chard and press grated cheese firmly down on top.
• In a separate bowl, beat together egg, milk, and mustard and pour over casserole. Cover with plastic wrap and refrigerate 3 to 4 hours or overnight.
• Bake at 350 degrees for 45 to 50 minutes or until firm and puffy. Let stand 10 minute before serving.