Tomato, Basil & Goat Cheese Strata

It’s tomato season, and when you’ve had your fill of tomato salad, this recipe is a great way to use cherry tomatoes. I love casseroles like this one because they can be made in advance, they’re easy to prepare and they can be eaten for breakfast, lunch or dinner. This is a summer version of my Spinach and Ham Strata. I like to use goat cheese in this recipe, but it’s also very tasty with feta cheese or mozzarella.


  • 9 eggs
  • 2 1/2 cups milk
  • 1 cup grated pecorino romano cheese
  • salt & pepper to taste
  • 1 1/2 cups cherry tomatoes, quartered
  • fresh basil, finely chopped
  • 1 cup goat cheese, crumbled
  • 8 -10 slices of your favourite crusty bread, cubed (about 8 cups)


  1. Generously grease an 8×11 inch baking dish with olive oil.
  2. In a bowl, whisk together the eggs, milk and romano cheese. Season with salt and pepper.
  3. Spread 1/3 of the cubed bread into the prepared pan. Layer 1/3 of the tomatoes over the bread. Sprinkle 1/3 of the goat cheese and basil over the tomatoes. Repeat layers two more times.
  4. Pour the egg mixture over the layered ingredients.
  5. Cover the casserole and refrigerate for at least four hours or overnight.
  6. Remove casserole from fridge a half hour before baking. Preheat oven to 350F. Bake  casserole, uncovered, for 45-55 minutes.
  7. Allow to cool for at least 30 minutes before slicing and serving.




Croissant Ham & Spinach Strata

This is a fantastic recipe to make if you have any croissants lying around that are past their prime.  It’s also a good way to use up that huge smoked ham you have left over from the holidays…or maybe that’s just me.  The wonderful thing about this recipe is that it is so versatile — you can use almost any combination of ingredients you like: ham, sausage, spinach, mushrooms, peppers or whatever suits your fancy.  It is also a great make-ahead meal. The longer the bread soaks in the custard, the tastier the casserole will be.


  • 2 tbsp olive oil
  • 1 tbsp butter (plus more for greasing the baking dish)
  • 1 shallot or small onion, finely chopped
  • 8 cups fresh spinach
  • salt and pepper to taste
  • pinch of nutmeg
  • 6 croissants, cut into cubes
  • 1 cup grated cheese, such as emmenthal, swiss, cheddar
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/2 cup chopped ham
  • 9 large eggs
  • 2 tbsp Dijon mustard
  • 2 3/4 cups of milk


  1. Grease a 9 x 12 baking dish with butter.
  2. In a skillet, heat the olive oil and butter.  Add shallot and saute until softened.
  3. Add spinach and cook until wilted; season with nutmeg, salt and pepper to taste.  Make sure to drain as much liquid as possible out of the spinach before adding to casserole.
  4. Spread about 1/3 of the cubed croissants into the baking dish.  Top with 1/3 of the spinach mixture, 1/3 of the ham and  1/3 of the cheese.  Repeat the layers two more times.
  5. Prepare the custard: whisk together the eggs, milk, Dijon mustard and 1/2 tsp of salt.
  6. Pour the custard evenly over the casserole.
  7. Cover and refrigerate the strata for at least 4 hours or overnight.
  8. Take the casserole out of the fridge and let it rest at room temperature for about 30 minutes before baking.
  9. Preheat oven to 350F.
  10. Bake strata, uncovered, for about 40-45 until the top is golden brown.

*Yield:  Approximately 12 servings