Green Strata With Goat Cheese and Herbs Recipe (2024)

The steps as written made no sense to me. I cooked down the greens in a little water, then blitzed them with the herbs and one cup of milk. Then whisked in the eggs and the rest of the milk, cream, and cheese. Threw in the bread and let it all soak in the fridge for a couple of hours, mixing occasionally. Pressed it into a pan, covered with plastic wrap, and weighted with some cans. Came out great, not bready or lumpy. The pressing technique I learned from America's Test Kitchen.

What a mess. I put the greens and hot milk into my Cuisinart 11 cup food processor and hit the pulse button. Hot milk and green bits down the side and onto the counter. I've transferred it all over into my blender but meanwhile my kitchen is a disaster with milk and green bits everywhere, not to mention that it wasn't a joy playing around in hot milk.
Use a blender.

Looks like green baby food. Why puree at all? poach veggies as needed in milk/cream, drain, chop/scissor roughly, lay over bread base. Proceed with rest of Step 2..

Yes, the processor was slightly messy but doable (I have a 14 cup Kitchen Aid), and yes, it took about 30 rather than 20 minutes to bake the eggs at the end. I used about 3/4 of a 24 oz. loaf of Brioche, 6 cups of a 16 oz. "Zen Blend" pre-washed package of baby greens; kale, collards, chard, spinach, tatsoi, mustard, mizuna, pak-choi and komatsuna. I also used 8 instead of 6 oz of goat cheese. A delicious and beautiful 5* success for an annual 8 woman beach retreat, most of which I made ahead.

I read most of the notes and opted for my blender instead of the food processor. It was a disaster. Mixture all over everything. Worked fine in my food processor. Either way, you really can't incorporate all of the milk and cream at once. Experience should have reminded me of that.

Yummy! I dispensed with heating and cooling the milk, which seemed time-consuming and messy. I blitzed the greens in the food processor. Then I whisked the eggs in a bowl, added cold milk, and then the green paste. Poured that mixture over the bread. Not sure what I missed by not wilting the greens with scalding milk, but this worked fine.

I prepared this for a family that claims to be disinterested in egg dishes. The cheese combined with the pepper made all the difference. One time I used goat cheese, another, a local variant. We've served both rose and sancerre with this dish, and although the sancerre tasted great, so did the a dry, Washington State Rosy!

The whole family liked this, including a 4-year-old who doesn't particularly like eggs or 'green things'. I agree that a blender would work better. I used baby kale, parsley and dill because that's what I had, but would go with spinach next time. I did 20 minutes for the eggs, and that was set enough to serve but then break and enjoy the runny yolks.

I added 2 minced garlic to the processor which made it taste like pesto. Really delicious, but would like to try w/o my lil addition. Also cracked just 2 eggs at one end for hubby and my dinner. I plan to cook fresh eggs, probably over-med, to go w/ the bread pudding left overs. W/o eggs is just as delightful.

My sisters made this for Fathers Day brunch and interpreted "soft herbs" to mean dried herbs. I'm not sure how alarm bells didn't go off in their heads at the thought of adding 3/4 cup of dried herbs, but it actually still tasted pretty good! So if you're worried about messing this up, you can't do much worse than us, and it'll probably still be ok.

This is always devoured quickly, a perfect brunch dish. Use challah bread, if you can find it.

I read the previous notes and just wizzed the greens in the processor, put them in a bowl, covered them with the hot milk and let it cool... otherwise, as written... great great great cabin food!

good-morning every one , this fantastic dish you can give , just a little , phphiifftt up in the air by adding some rich tasted (little strong) world famous Danish Cheese . You can add any danish taste full cheese together with the goat cheese as well , - good luck go with care alain , copenhagen

Fabulous. Perfect for brunch or lunch or late night. A little more of this and a little less of that — depending on what is in the fridge — and it comes out great every time. Mustard greens, dill, basil and parsley make a nice mix. Broccolini…oh, man! Process the greens and milk/cream mixture in two batches to be safe. We don’t have a 9-by-13-inch baking pan but a lasagna dish works fine. Well written recipe and spot on timing.

No need to purée the greens and make a mess. Chopped them finely and simmered them in the cream/milk until soft.

Fantastic! After reading others’ comments on the puréed milk/greens, I tried a different technique that worked well. I heated the milk in a *large* pot, then tossed the greens in there to wilt, and then puréed (still in the pot) with my immersion blender. Worked like charm without a mess (and dirtied fewer dishes).

I have to say, this was the first thing I have cooked in a long, long time that was nearly inedible. But the dog liked it so that was something.

This was pretty good right out of the oven. Not so good as leftovers (Very green…). I prefer a more classic breakfast casserole. Don’t plan on making again as I just didn’t love it.

We love this recipe for Easter brunch! As an alternative to a food processor or blender, put the milk/greens mixture in a deep soup pot and blitz with an immersion blender.

Use the dang blender

Made this with some slight mods based on what I had on hand and it was great! I cooked down the greens in some olive oil with garlic, green onions (didn’t have any soft herbs) and then blended that mixture with the milk and cream (didn’t warm those) and it was totally fine. Also cut the recipe in half and used Gruyere instead of goat cheese. Will definitely make this again!

Don't put all of the milk mixture in with the greens - only need enough to "lubricate" it, then pour pureed mixture into bowl and add rest of the milk, stir and let cool.

After reading the reviews, I opted to skip the warming of milks and just blended the greens in a blender. I didn’t think blending was a messy process. I also added jalapeño and sautéed onion to the bake. It turned out nicely.

I love how vibrant this dish is! Next time I would probably cook the eggs on the stove top and then add one runny egg to each serving. When I baked them on top, the yolks were overcooked, but the whites were still jiggly. I also used a blender for the milk and the greens, which made it an evenly smooth consistency. Lovely dish for Mother's Day!

Delicious! Used spinach, dill, chives, and a little parsley. Not quick and easy, but worth the trouble. Served it for Easter brunch.

This is a great way to use up greens and old bread but I'd leave the mint out. I used what I had wilting in my fridge for herbs - mint, parsley, tarragon, mint and dill. Next time I will leave out the tarragon and mint and go with oregano, basil, thyme and lots of parsley. I also think I'll go with the chopped or scissoring idea in the notes below. I used chard, spinach and some radish greens.

Take care that in Step 2 you don't add the goat cheese, just the parmesan. I didn't read closely enough and missed out on the goat cheese rounds. Not my favorite strata ever but still quite enjoyable and nice that it at least feels a bit healthier to have so many greens in it.

Really tasty! Didn’t have a blender/food processor so just mixed chopped greens/herbs/cheese right into the hot milk and continued on with the recipe from there

Found that cutting the greens up fairly small helped with the food processor. I also did in two batches to prevent milk from over flowing when processed. To cut back on time I tempered the eggs with some of the hot milk mixture instead of waiting for the milk mixture to completely cool. I also cooked about 7 minutes longer once eggs were cracked into it so they would be more set. Came out delicious.