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Cheddar and Leek Strata
Cheddar and Leek Strata
YIELD Makes 12 servings
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INGREDIENTS
| 8 | eggs, lightly beaten |
| 2 | cups milk |
| 1/2 | cup porter ale or beer |
| 2 | cloves garlic, minced |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1 | loaf (16 ounces) sourdough bread, cut into 1/2-inch cubes |
| 2 | small leeks, coarsely chopped |
| 1 | red bell pepper, chopped |
| 1‑1/2 | cups (6 ounces) shredded Swiss cheese |
| 1‑1/2 | cups (6 ounces) shredded sharp Cheddar cheese |
| Fresh sage sprigs (optional) | |
PREPARATION:
- Combine eggs, milk, ale, garlic, salt and black pepper in large bowl. Beat until well blended.
- Place 1/2 of bread cubes on bottom of greased 13X9-inch baking dish. Sprinkle half of leeks and half of bell pepper over bread cubes. Top with 3/4 cup Swiss cheese and 3/4 cup Cheddar cheese. Repeat layers with remaining ingredients, ending with Cheddar cheese.
- Pour egg mixture evenly over top. Cover tightly with plastic wrap or foil. Weigh top of strata down with slightly smaller baking dish. Refrigerate strata at least 2 hours or overnight.
- Preheat oven to 350°F. Bake, uncovered, 40 to 45 minutes or until center is set. Garnish with fresh sage. Serve immediately.
This recipe appears in:
Vegetarian
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