Caramelized Leek, Ham & Asparagus Strata with Gruyere
Easter menus may very well be one of my favorite holidays to plan. we were very busy during easter with our organic grab & go shop and meal delivery service. I had so much fun with the new springtime flavor combinations. brunch or an early lunch is usually what I associate with easter- a decadent meal after church full of color and whimsy. this caramelized leek, ham & asparagus strata with gruyere is the perfect addition to your easter table and will feed a crowd. leftovers are also so delicious if you have a smaller group.
the inspiration:
quiche is a common brunch item so I decided to go the strata route. a strata is a simple casserole with cubed bread and a decadent custard poured atop. it’s essentially a savory bread pudding. I made this strata gluten-free with a gluten-free challah bread and also incorporated some new springtime in-season produce. caramelized leeks, asparagus and nutty gruyere are a symphony together!
strata ingredients:
here is the ingredient line up…
- leeks: a springtime seasonal favorite yielding a delicate onion flavor.
- asparagus: another springtime seasonal favorite- a beautiful addition to the strata.
- challah bread: I always think of challah bread around easter. you can use traditional challah or a gf version.
- egg custard: whisked eggs accompany half & half, fresh thyme and spices to yield a rich savory custard.
- shaved ham: I love the texture of shaved ham from the deli counter. it’s light and airy, yet hearty enough to act as a main course.
- gruyere cheese: this hard Swiss cheese boasts nutty and buttery notes that pair beautifully with the ham, leeks and asparagus.
serving ideas:
this savory caramelized leek, ham and asparagus Strat with gruyere is beautiful served solo but you can also serve for an array of get-togethers.
- easter brunch: serve strata with a simply-dressed arugula salad, my classic egg salad with endive spears and prosciutto-wrapped cantaloupe.
- baby shower: serve strata alongside local bakery pastries with fruit salad and my mom’s apple lemon tuna salad tea sandwiches.
- casual weeknight breakfast: serve strata simply alongside some fresh berries and sliced avocado.
Caramelized Leek, Ham & Asparagus Strata with Gruyere
Ingredients
- 4 Tablespoons butter
- 2 cup leeks white and light green parts only, sliced in thin rounds
- 2 cups asparagus sliced in 1-inch pieces on the bias
- 4 cups challah bread diced in 1-inch cubes (I used a GF version)
- 8 oz Black Forest deli ham ask the deli to shave it or julienne thinly
- 8 large eggs
- ¼ teaspoon nutmeg
- 1 Tablespoon fresh thyme picked
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 20 turns fresh-cracked black pepper
- 1 cup half and half
- 4 oz gruyere cut in rough shards
Instructions
- Preheat oven to 375 degrees.
- Begin by soaking your leeks. Add sliced leeks to a bowl of cold water for at least 5 minutes before using. The dirt will sink to the bottom of the bowl. Rinse then drain well.
- In a large lipped saute pan, add your butter over medium high heat. Once butter is bubbling, add in your washed and drained leeks. Cook for 5 minutes, stirring occasionally, until leeks are lightly browned and translucent.
- Stir in asparagus and cook another 2-3 minutes until asparagus is slightly softened.
- Stir in your challah bread cubes and thyme, toasting bread and coating in fat and vegetables, for an additional 2-3 minutes. Set pan aside off the heat.
- In a large bowl, whisk together the eggs, nutmeg, picked thyme, salt, pepper, granulated garlic and half and half until very well combined and frothy. Stir in bread and vegetable mixture, coating well, and let sit for 5-10 minutes.
- Grease a large 10-quart casserole dish or 9x11 pyrex dish with butter. Transfer half of your custard mixture to the dish, spreading evenly, and add half of your ham evenly across the dish. Add remaining custard and finish by adding the remaining ham. Finally, add your gruyere cheese all across the top.
- Cover the casserole with parchment-lined foil and bake for 25 minutes. Uncover casserole, and rotate dish 180 degrees. Bake an additional 20-25 minutes until eggs are just puffed and set and top is golden. Let cool at least 10 minutes before serving.
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Made this today for Easter and it was delicious. Added 1/2 Tablespoon of the fresh picked thyme to the leeks and asparagus. Added the other 1/2 Tablespoon to the egg mixture. Served with a chopped wedge salad.
Hi Lynn,
Thank you so much for your rating and comments. I adore fresh thyme- this was a genius addition. I also love the idea of serving a wedge alongside. Sounds delicious! -Callie