- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 8 oz
- brown or white mushrooms, thinly sliced
- 250 g
- 5 oz
- back bacon, finely chopped
- 150 g
- 1
- medium zucchini, diced
- 1
- small red bell pepper, seeded and diced
- 1
- garlic clove, minced
- vegetable oil spray
- 8 oz
- cream cheese, room temperature
- 250 g
- 1 cup
- 5% light cream
- 250 mL
- 12
- eggs
- 1 tsp
- herbes de Provence
- 5 mL
- salt and white pepper to taste
- 1/2
- loaf day-old French bread, cut in 1-in cubes
- 2.5 cm
- 3
- green onions, thinly sliced
- 1 1/2 cups
- grated old Cheddar cheese, divided
- 375 mL
Method
- Step 1
- Preheat oven to 350° F (180°C). Set two large skillets over medium heat. Divide oil between them. Add half the mushrooms, bacon, zucchini, bell pepper and garlic into each skillet. Sauté until mushrooms are tender and any moisture in skillets has evaporated. Cool mixtures to room temperature.
- Step 2
- Meanwhile, grease 9 x13-in. (3 L) baking dish with vegetable oil spray. In large mixing bowl, use mixer to beat together cream cheese and cream (don’t worry if it’s not completely smooth). Beat in eggs, salt, pepper and herbs. Stir in the cooled vegetable mixture, bread, green onion and half the cheese.
- Step 3
- Spread mixture in baking dish. Sprinkle with remaining cheese. Bake, uncovered, 45 to 50 min., until golden and puffed in the centre. Let strata stand 5 to 10 min. before cutting and serving.
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