Eggless Vegetable Strata
Somewhere between quiche and frittata, strata is a one-pot wonder! This eggless vegetable strata can be assembled ahead and baked fresh. It only needs a custard sauce, vegetables, and bread!
Equipment
- Baking Tin
Ingredients
For the Custard
- 300 ml Milk
- 100 grams Cottage cheese or paneer (Grated)
- 20-30 grams Cheese spread plain or spiced any would do
For the Vegetable Mixture
- 50 grams Corn
- 50 grams Onion
- 50 grams Red capsicum
- 50 grams Yellow capsicum
- 50 grams Green capsicum
- 50 grams Mushroom
- 50 grams Carrot Grated
- 100 grams Spinach
Other Ingredients
- 6-8 slices Bread of own choice
- Grated Cheese for Layering
- Salt as per taste
Instructions
- Chop and lightly sautee all the vegetables.
- Make the custard by blending grated cottage cheese, milk and cream cheese. The custard should be smooth and creamy.
- Chop the bread slices into 4 pieces. 1 slices into 4 parts
- In a bowl add the chopped bread slices. Transfer the custard and mix it. The mixture must become paste like.
- In a separate bowl, mix in all the vegetables. Add salt as per requirement.
- Transfer the vegetable mixture in the bread and custard mixture and mix the entire thing.
- In a baking dish, transfer this entire mixture and even it out.
- Spread the grated cheese on top.
- At this point, you can cling wrap unbaked strata and store it in the fridge. OR let it rest for atleast 30 minutes so the custard is soaked completely.
- Bake the strata in a pre-heated oven at 180 degree Celcius for 20-25 minutes. The cheese should be melted and bubbling. That's when you know the strata is done
Notes
- You can make a non-vegetarian version of it by using 3-4 eggs instead of making custard with milk. Use Chicken or Meat of your choice.
- You can also make strata by layering it.
- The vegetables used here are popular ones. However, you can choose your favorite vegetables.
- If you are not baking the strata in a day or two of making it then freeze it in the freezer.
- Baked Strata can be stored in the refrigerator for 5-6 days