Strata with silverbeet, prosciutto and tomatoes

Method

1. Step 1

   Lightly grease a deep-sided 22cm x 30cm baking dish. Melt butter in a large frying pan over medium heat. Cook the onion, stirring occasionally, for 7 mins or until onion softens. Add the garlic, lemon rind and dried chilli, if using, and cook, stirring, for 1 min or until aromatic. Add the silverbeet and cook, stirring, for 2-3 mins or until silverbeet wilts. Set aside to cool slightly.

2. Step 2

   Place the cream, milk, eggs, parmesan, mustard, nutmeg, silverbeet mixture and 100g gruyère in a large bowl. Season and whisk to combine. Add the bread and gently toss to coat. Place in prepared dish. Cover and place in the fridge for 2 hours to allow the custard to soak into bread.

3. Step 3

   Preheat oven to 200°C. Uncover the bread mixture and sprinkle evenly with remaining gruyère. Cover with a lightly greased piece of foil. Bake for 30 mins. Uncover. Top with prosciutto and tomatoes. Lightly spray with olive oil spray and bake for a further 30 mins or until the top is golden and puffed and the filling is set.

4. Step 4

   Set aside for 10 mins to cool slightly before serving.

   *Selected stores only.