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Leek, Kale and Goat Cheese Strata
Leek, Kale and Goat Cheese Strata PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Every home cook should have a strata recipe in her back pocket. It's basically a baked dish—a casserole, if you will—featuring eggs, bread and cheese. Our leek, kale and goat cheese version is a filling breakfast or satisfying dinner. 

RELATED: Kale Quiche with Cheddar-Rice Crust

Makes 6 servings
Start to Finish: 9 hours (includes chilling overnight)

Ingredients

2 tablespoons butter, at room temperature

1 tablespoon extra-virgin olive oil

1 bunch leeks, thinly sliced

1 bunch kale, torn into bite-size pieces

1 loaf of bread, cut into 1-inch cubes

6 ounces goat cheese

8 eggs

1 cup milk

½ cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon salt

¾ teaspoon freshly ground black pepper

Directions

1. Grease a 9-by-13-inch casserole dish with the room-temperature butter.

2. In a large sauté pan, heat the oil over medium heat. Add the leeks to the pan and sauté until tender, 2 to 3 minutes. Add the kale in handfuls and cook until it wilts, 2 to 3 minutes more.

3. In a large bowl, toss the vegetable mixture with the bread and goat cheese, and then transfer to the prepared casserole dish.

4. In a large bowl, whisk the eggs with the milk, cream, mustard, salt and pepper to combine. Carefully pour the custard evenly over the bread mixture. Cover the dish with plastic wrap and refrigerate overnight.

5. Preheat the oven to 375°F. Bake the strata until the custard is set and the surface is golden brown, 25 to 30 minutes.

6. Serve warm or at room temperature.

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