Cheese Strata Provencal
A flavorful baked cheese strata with sun-dried tomatoes, artichokes, and olives, perfect for brunch or a casual gathering, offering a savory, cheesy, and herbaceous profile.
Ingredients
- 8 to 10 slices large sourdough bread, crusts removed and cubed ⓘ
- 2 cups shredded Cheddar and Jack cheeses ⓘ
- 1/4 cup sun-dried tomatoes, drained and minced ⓘ
- 1/2 cup drained and chopped artichokes ⓘ
- 1 (2 1/4 oz.) can sliced black olives, drained
- 5 large eggs ⓘ
- 2 1/2 cups milk
- 1/2 teaspoon ground white pepper ⓘ
Instructions
- Mix the bread, cheeses, sun-dried tomatoes, artichokes, and olives together in a bowl.
- Beat eggs, milk, and white pepper together, then pour over the bread mixture.
- Chill the mixture overnight in a greased 8 x 11-inch casserole dish.
- Bake in a preheated 350°F oven for about 50 minutes until lightly browned and the center is firm.
- Cool for 10 minutes before cutting into squares and serving.
Nutrition & Diet Analysis (per serving)
380
kcal
19% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).