Please consult the OU's guidelines for checking fruits and vegetables.

Smoked Cheese, Leek, and Red Pepper Strata
Smoked Cheese, Leek, and Red Pepper Strata Eileen Goltz | Dairy
3 hours, 40 minutes 40 minutes
2 hours
1 hour
6 to 8 servings

  • 2 Tablespoons butter
  • 2 medium red peppers
  • 2 leeks, white only
  • 1 loaf focaccia bread
  • 1 cup mild smoked cheese, grated (we use smoked Amish yogurt cheese)
  • 1½ cups milk
  • 1½ cups half & half
  • 9 large eggs, slightly beaten
  • 2 Tablespoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

  1. Spray a 9x13-inch baking pan with nonstick cooking spray.
  2. Slice leek, cut red pepper into small dice, and sautee both in the butter until soft; set aside.
  3. Cube foccacia into 1/2-inch pieces. Spread half of the bread cubes in the prepared 9 x 13” pan. Top with 3/4 of the cheese and 3/4 of the leek and red pepper mixture. Repeat layers: bread cubes, cheese, pepper/leek mixture.
  4. In a medium bowl whisk together the milk, half & half, eggs, Dijon, salt and pepper. Pour the egg mixture over the bread and cheese. Cover and chill for at least 2 hours or overnight if desired.
  5. Preheat oven to 350 and bake, uncovered for 45 to 60 minutes.