Brunch Seafood Strata
alt.cooking-chien/Connie Gallagher/1999
Makes 6 servings

Nonstick spray coating
2 Tbsp. margarine or butter
3 leeks, sliced (white part only) or 1 cup chopped onion
4 (7- to 8-inch) flour tortillas
4 oz. cooked, peeled, and deveined shrimp
4 oz. flaked cooked crabmeat (1/2 cup)
3/4 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1 Tbsp. chopped fresh dill or 3/4 tsp. dried dill weed
3 eggs
1 1/2 cups milk
1 Tbsp. all-purpose flour
1/4 tsp. pepper
Additional cooked, peeled, and deveined shrimp (optional)
Fresh dill (optional)

Spray a 2-quart rectangular baking dish with nonstick coating.

In a medium skillet melt margarine or butter. Add leeks or onions; cook 3 minutes or till tender.

Tear tortillas into bite-size pieces. In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crab, half of the cheeses, and half of the chopped dill.

In a bowl beat together eggs, milk, flour, and pepper till smooth. Pour the egg mixture over the layers in dish; cover and chill overnight.

Bake, uncovered, in a 350F oven for 45 to 50 minutes or till knife inserted near center comes out clean and top is golden brown. Let stand 5 minutes. Cut into squares and serve. If desired, garnish with shrimp and fresh dill.