Ham, Asparagus and Goat Cheese Strata

Ham, Asparagus and Goat Cheese Strata


1 Tbs butter plus extra to grease the pan
½ Tbs olive oil
½ cup yellow onion 1/2” dice
8 oz ham, diced
1½ cup fresh asparagus, cut into ½” pieces 12 eggs
1 ¾ cup milk
1 loaf challah, cut into 1” pieces, about 9 cups
8 oz Beechers Flagship Cheese or good white cheddar
4 oz goat cheese
1 tsp smoked paprika
Pinch cayenne pepper
2 tsp kosher salt
¼ tsp fresh ground black pepper
1 Tbs Dijon mustard


Lightly butter the inside of a 3 qt casserole dish. Set aside.

Heat a medium saute pan over medium high heat, add 1 Tbs butter, olive oil and the onions. Saute for 3-4 minutes until translucent, then add the ham. Saute for 1 minute, add the asparagus and cook for 30 seconds more. Remove from the heat and cool. In a medium bowl, beat the eggs well and then whisk in the milk, smoked paprika, Dijon mustard, 2 tsp kosher salt. Place the bread in a large bowl and add the egg mixture. Let the mixture sit for 10 minutes, tossing occasionally. Put half of the mixture in the bottom of the prepared casserole dish, top with ½ of the asparagus/ham mixture, ½ of the cheese, & all of the goat cheese. Cover that with the rest of the bread mixture and top with the asparagus/ham mixture and the grated cheese. Place in a preheated 300 degree oven for about 45 minutes or until the internal temperature reads 165 degrees. Let rest for 15 minutes before serving. Serve with chilled Horse heaven Sauvignon Blanc. Enjoy!

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