Oh Karyn, you made me think of my favorite brunch dish - and most requested while I was catering. But, it certainly does not meet your criteria..... (cheese, heavy cream
). But, I just may make this one soon and if we do have company, I think I'll make this for brunch.
GOAT CHEESE, ARTICHOKE & SMOKED HAM STRATA
Recipe By :a Chef's Journey via Bon Appétit
Serving Size : 8 Categories : Brunch dishes
2 cups milk
1/4 cup EVO
8 cups 1" cubes sourdough bread, crusts removed
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1 1/2 cups heavy cream
5 large eggs
1 tablespoon chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black. pepper
1/2 teaspoon grd. nutmeg
12 ounces soft fresh goat cheese, crumbled (~3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon herbes de Provence
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12 ounces smoked ham, chopped
3 6 1/2-oz. jars marinated artichoke hearts, drained, halved lengthwise (~ 2 1/2 cup)
1 cup packed grated Fontina cheese
1 1/2 cups packed grated Parmesan, 6 oz.
Preheat oven to 350°F
Butter a 13X9X2" glass baking dish. Whisk milk and oil i a large bowl.
Stir in bread; let stand till liquid is absorbed, about 10 minutes.
Whisk cream and next 5 ingredients in another bowl to blend.
Add goat cheese.
Mix herbs in small bowl to blend.
Pace half bread mixture in prepared dish.
Top with half the ham, artichoke hearts, herbs and cheeses.
Pour half of cream mixture over.
Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses and cream mixture;
(Can be made 1 day ahead; cover and chill.)
Bake uncovered until firm in center and brown around edges, about 1 hour.
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