Fontina, Asparagus, And Leek Strata Recipe

Name: Fontina, Asparagus, And Leek Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or stick margarine; 5 cups (1-inch) sliced asparagus (about 1 1/2 pounds); 2 cups thinly sliced leeks (about 3 small); 1/2 cup water; 3 tablespoons chopped fresh parsley; 2 teaspoons minced fresh or 1/2 teaspoon dried tarragon; 1 teaspoon grated lemon rind; 1/4 teaspoon salt; 1/4 teaspoon black pepper, divided; 12 (1-ounce) thin slices firm white sandwich bread (such as Pepperidge Farm); Cooking spray; 1 cup (4 ounces) shredded fontina cheese, divided; 2 1/2 cups 1% low-fat milk; 3 large eggs; 1 large egg white; 1 1/2 cups fresh breadcrumbs (about 3 slices)

Servings: persons

1 tablespoon butter or stick margarine
5 cups (1-inch) sliced asparagus (about 1 1/2 pounds)
2 cups thinly sliced leeks (about 3 small)
1/2 cup water
3 tablespoons chopped fresh parsley
2 teaspoons minced fresh or 1/2 teaspoon dried tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon black pepper, divided
12 (1-ounce) thin slices firm white sandwich bread (such as Pepperidge Farm)
Cooking spray
1 cup (4 ounces) shredded fontina cheese, divided
2 1/2 cups 1% low-fat milk
3 large eggs
1 large egg white
1 1/2 cups fresh breadcrumbs (about 3 slices)

1
Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper.
2
Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.
3
Combine 1/8 teaspoon pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.
4
Preheat oven to 400u00b0.
5
Uncover strata; sprinkle with breadcrumbs. Bake at 400u00b0 for 40 minutes or until set.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon butter or stick margarine, 5 cups (1-inch) sliced asparagus (about 1 1/2 pounds), 2 cups thinly sliced leeks (about 3 small), 1/2 cup water, and more.

Yes, Fontina, Asparagus, And Leek Strata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fontina, Asparagus, And Leek Strata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions