Strata or Quiche for holiday brunch?
I am having the family for brunch on Sunday. Making a Strata for the main course appeals because it is assembled the day before. However, the recipes I have read all sound pretty heavy, as bread is a dominant ingredient. I am considering the Strata on Epicurious with ham, artichoke hearts and Montrachet cheese.
I know a frittata is another option, but like quiche, it is pretty well last minute.
Any input would be appreciated.
I make a cross between a quiche and a fritatta. Saute some chopped onions in pan. When translucent add a chopped cooked gourmet sausage(i prefer habanero turkey sausage). Then add whatever you'd like chopped - fresh jalapenos, peppers, tomatoes. Cook until tender. Pour in 8 beaten eggs (w/ salt and pepper). Stir gently until lightly set. Then sprinkle with favorite shredded cheeses (blend of different ones is best). Place in preheated 450 degree oven for 10 minutes until cheese is slightly browned and bubbling. Remove from oven and let rest for 5 minutes. Cut into slices like pie and serve. Can prepare ahead of time and reheat for 10-15 minutes at 375.
A strat is not necessarily heavier than a quiche which, afterall, has a crust that's very high in fat. I made a strata for an office potluck based on Fatemeh's recipe (but I used sauteed onions, sauteed mushrooms, steamed broccoli, and cheddar & parmesan cheeses -- since my workmates are not very adventurous). They practically licked the pan clean.
You can make a strata with slightly less bread than is called for in the recipe - what i've done is to make a single layer strata in a large paella-type pan instead of a casserole.
That lightens things up a bit. My favorite to date, which I wrote about earlier on this board, is one with swiss chard, gruyere, and prosciutto.
I think a quiche can be put together pretty quickly if you do some advance work. Have all your fillings prepped, seasoned and mixed in a covered bowl in the frig. If any element of the filling is especially wet and will make the cheese runny, drain and wrap in a few layers of coffee filter to keep it separate. Make the crust and fit to the pie plate, cover and frig. All that's left to do in the morning is scramble the eggs,assemble and bake.