Oven-Roasted Vegetable and Pancetta Strata

by Mugnaini on April 16, 2013 in Pasta, Rice & Eggs

Oven-Roasted Vegetable and Pancetta Strata

Serves 8-10
Bake oven environment


  • 1-pound loaf French bread, cut into
  • 1-inch-thick slices
  • 2 tablespoons olive oil, divided
  • 8 ounces pancetta, cut into 1/2-inch dice
  • 1 pound button mushrooms, cut into 1/2-inch slices
  • 1 teaspoon chopped fresh thyme
  • 5 ounces baby spinach
  • 2 tablespoons unsalted butter
  • 2 red bell peppers, roasted and cut into large dice
  • 2 cups grated Gruyère cheese
  • 2 cups half-and-half
  • 10 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried chile flakes
  • 1/4 cup grated Parmigiano-Reggiano cheese


Place the sliced bread on a sheet pan, put in the oven, and lightly toast for about 3 minutes, turning halfway through cooking time; set aside to cool. In a saute pan, add 1 tablespoon oil and pancetta; place in the oven, stirring occasionally, for about 8 minutes, or until fat has rendered and the pancetta has browned. Remove from pan and set aside. Pour off all but about 1 tablespoon of the fat and add the mushrooms and thyme. Cook for about 8 minutes, stirring occasionally, until the mushrooms have softened and the juices have evaporated. Remove from pan and set aside to cool. Place the spinach on a quarter sheet pan and drizzle with remaining oil. Place in oven and cook until just wilted, about 2 minutes. Butter one side of the bread and place buttered side down in a 9 x 12-inch ceramic baking dish. Top with the mushrooms, bell peppers, spinach, and Gruyere.

In a large bowl, whisk the half-and-half, eggs, and all remaining herbs and spices together. Gently pour over the layered mixture. Top with the Parmigiano-Reggiano. Allow mixture to rest at room temperature for 1 hour, gently pressing bread down occasionally to submerge and thoroughly saturate. Place in the oven, close door, and bake for 18–20 minutes. Let stand for 10–15 minutes before cutting and serving.

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