Recipe: Leek, Sun-dried Tomato and Brie Strata (make ahead)

LEEK, SUN-DRIED TOMATO AND BRIE STRATA

1 pound leeks (3 to 5, depending on size)
3 tablespoons unsalted butter
Salt, preferably kosher, and freshly ground black pepper
5 large eggs
2 1/2 cups milk
1/2 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
10 slices (1/2-inch thick) firm white sandwich, 1 day old (preferable Italian or French bread)
12 oil-packed sun-dried tomato halves, drained, patted dry and quartered
8 ounces Brie cheese, rind removed and cut into 1/2-inch pieces

Trim the root ends from leeks. Trim off the darkest green tops. Peel off and discard any wilted or discolored outer leaves. Halve or quarter the leeks lengthwise. Rinse the leeks well under cold water. Place in a bowl and fill with cold water. Repeat the process at least twice to remove any sand from between the layers; drain and pat dry. Cut into thin slices. You should have about 4 cups.

Lightly coat a 9-inch-square baking dish with some of the butter; set aside.

Melt the remaining butter in a large skillet over low heat. Add the leeks and cook, stirring, until tender but not browned, about 10 minutes. Sprinkle with salt and pepper; remove from the heat and set aside.

In a large bowl, whisk the eggs until foamy. Whisk in the milk until blended. Add the Parmesan cheese, 1/2 teaspoon salt and a grinding of pepper.

TO ASSEMBLE THE STRATA:
Use half the bread slices to make a single layer in the baking dish, cutting them, if necessary, to fit very tightly. Spoon the leeks evenly over the bread. Distribute the sun-dried tomatoes evenly over the leeks and top with the Brie. Use the remaining bread to make a second layer, once again cutting slices to fit, if necessary.

Pour the egg mixture evenly over the top of the strata, using a spatula to press on the bread so the liquid is evenly absorbed. Cover with plastic and refrigerate for at least 4 hours, or overnight.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

Uncover the strata and bake until puffed and brown, about 45 minutes. Let the strata stand for 10 minutes before serving.

Makes 6 to 8 servings
Adapted from source: The Good Egg by Marie Simmons