Egg Bakes & Quiche Dishes

Roasted Tomato Strata


4 large tomatoes cut into wedges
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
6 tbsp (90 mL) olive oil
8 cups (2 L) cubed Italian bread
2 cups (500 mL) whole milk
6 eggs
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
2 green onions, chopped
1 cup (250 mL) shredded Fontina or Provalone cheese
1 cup (250 mL) shredded mozzarella cheese
2 tbsp (25 mL) fresh basil, chopped
2 tbsp (25 mL) fresh oregano, chopped
2 tbsp (25 mL) fresh parsley, chopped


Preheat oven to 400°F (200°C). Generously grease a 2 quart (2 L) baking dish. Line 2 baking sheets with parchment paper.

In a large bowl, toss tomato wedges with salt, pepper and 3 tbsp (45 mL) olive oil. Arrange tomatoes in one layer on one of the prepared baking sheets. Roast tomatoes until browned, about 40 minutes. Remove from oven and let cool. Toss bread cubes with another 3 tbsp olive oil (45 mL). Spread bread cubes evenly on second parchment paper lined baking sheet and bake in oven until golden brown, about 10 minutes. Let cool.

Reduce oven temperature to 350°F (180°C). In a large bowl, whisk together milk , eggs and Dijon mustard. Season with salt and pepper. Stir in green onions, cheeses, and herbs. Transfer bread cubes to baking dish and pour egg mixture over bread. Add tomatoes, pushing them down among the bread cubes and cheese mixture. Bake until firm to the touch and bread is golden brown, about 40 minutes. Serve warm.

Makes 6-8 servings.

Nutrients per serving

Calories: 928.4
Carbohydrate: 121.6g
Protein: 35.4g
Fat: 32.6g
Sodium: 1907.9mg
Fibre: 7.5g