Artichoke & Leek Strata

Ingredients

3 tablespoons olive oil
4 cups sliced leeks, washed and drained*
1 large red bell pepper, 1/2” dice
4 cloves garlic, minced
2 teaspoons kosher salt
Fresh cracked pepper
1-7 oz package baby kale or spinach
2-14 oz cans quartered artichokes, drained
1 tablespoon minced fresh tarragon
7 cups cubed bread like ciabatta** (14-16 oz loaf)
12 large eggs
2-13.5 oz cans Coconut Milk (found in the baking section)
2 tablespoons Dijon mustard
Optional: 1 cup lactose free cheese such as Daiya

Coconut Milk replaces milk for a dairy-free, vegetarian strata. Artichokes, leeks and tarragon create a classic French flavor for a delightful vegetarian breakfast or brunch. Assemble a day ahead for care-free entertaining!

Time

30 minutes to assemble
Refrigerate overnight
70 minutes to bake

Yield

Serves 8

Time

Yield

Directions

Grease a 9″ X 13″ baking dish. Heat olive oil in a large skillet over a medium-high temperature. Add leeks and red pepper. Stir-fry until tender crisp. Add garlic, salt and pepper to taste. Sauté until soft and add Kale, artichokes, and tarragon. Stir-fry until kale (or spinach) is just wilted. Transfer skillet ingredients to a large bowl and add bread. Mix well and pour into baking dish. Distribute evenly and refrigerate.
Beat eggs, Coconut Milk and mustard in a large mixing bowl. Pour evenly across bread mixture. Poke with a fork and press down to make sure all liquid is soaked into ingredients. Cover and refrigerate overnight.
Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake 60 minutes. Sprinkle with cheese (if desired) and bake 10 minutes longer or until puffed and golden. Knife inserted in middle should pull out clean. Let rest 10 minutes before serving.