Ham, artichoke and goat cheese strata combines smoky ham, tangy goat cheese, marinated artichokes, and a melty cheese topping for a comforting brunch casserole.
We hosted friends for a relaxed Sunday brunch after returning from a trip to Italy, and I asked everyone to bring something potluck-style: donuts, pastries, mimosas, and I handled the egg bake. There’s nothing quite like starting the day with friends gathered around the table, coffee or a mimosa in hand, while a savory brunch bakes in the oven.
I chose this Ham, Artichoke and Goat Cheese Strata because it’s easy to assemble, travels well to a potluck, and can be prepared the night before. The recipe I used was passed along by a friend and is adapted from an Epicurious recipe.
While shopping I mistakenly added leeks to my list because I thought they were part of the original, and I’m glad I did — leeks add a sweet, mellow onion flavor that works beautifully here. If you prefer, you can omit them or substitute shallots or onions.
My version makes a few small changes: I cut back on oil, reduced the overall amount of cheese slightly, and used a bit more bread. I also used a crusty whole-grain bakery loaf, though sourdough or French bread would also be great.
The strata was a hit — the combination of smoky ham, tangy goat cheese, and marinated artichokes with a golden cheesy top is hard to beat. It has a nice balance of creaminess and savory flavor, and it reheats well if you have leftovers.
This recipe is convenient for entertaining because you can assemble it the evening before. Cover and refrigerate, then bake in the morning. I recommend taking the dish out of the refrigerator about an hour before baking so it comes closer to room temperature; otherwise add 10–15 minutes to the baking time.
I hope you enjoy this strata as much as we did — it’s now a regular in our brunch rotation.
Ham Artichoke and Goat Cheese Strata
Ingredients
- 3 tablespoons butter
- 3 large leeks white and light green parts sliced
- 3 ½ cups whole milk divided
- 9 cups bread cut into 1″ cubes (whole wheat, sourdough, or French bread)
- 5 large eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 teaspoon dried sage
- 1 ½ teaspoons herbes de Provence
- 12 ounces fresh goat cheese crumbled
- 12 ounces cooked ham chopped
- 2 6.5 ounce jars marinated artichoke hearts drained and chopped
- 1 cup Parmesan cheese shredded
- 1 cup Fontina cheese shredded
Instructions
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Preheat oven to 350°F. Grease a 9×13″ baking dish with cooking spray and set aside.
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In a large skillet, melt the butter.
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Add the sliced leeks and cook over medium heat until very soft, about 15 minutes.
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Meanwhile, in a large bowl combine 2 cups of the milk with the cubed bread. Set aside and let the bread soak until the liquid is absorbed, about 10 minutes.
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In a separate bowl, whisk together the remaining 1 ½ cups milk, eggs, garlic, salt, pepper, nutmeg, sage, and herbes de Provence until well blended.
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Assemble the strata once the leeks are cooked and the bread has soaked.
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Place half of the bread mixture into the prepared dish.
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Top with half of the leeks, half of the goat cheese, half of the ham, half of the chopped artichoke hearts, and half of the shredded cheeses.
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Pour half of the milk-and-egg mixture evenly over the first layer.
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Repeat with the remaining bread, leeks, goat cheese, ham, artichoke hearts, shredded cheeses, and the remaining milk-and-egg mixture.
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If baking in the morning, cover the dish and refrigerate.
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To bake immediately, place the assembled dish in the preheated oven, uncovered, and bake about 1 hour until the center is set and the edges are golden brown.
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If refrigerated, remove the strata about an hour before baking or add 10–15 minutes to the bake time.
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Slice, serve warm, and enjoy.
