SEAFOOD AND ARTICHOKE STRATA

SEAFOOD AND ARTICHOKE STRATA image

Yield 6-8 servings

Number Of Ingredients 20

6 eggs
1/2 cup Milk (I use goat's milk)
1/2 cup Heavy Cream
salt
fresh ground pepper
dash of cayenne pepper
1/4 teaspoon fresh ground nutmeg
About ten fresh basil leaves, chopped.
1 medium onion, chopped
2 large cloves garlic, crushed
6 oz fresh crabmeat
1-1.5 cups small shrimp, cooked
1 can artichoke hearts, sliced.
1 tablespoon butter plus 2 tablespoons olive oil
1 loaf French Bread, crust removed and cut into 1 inch cubes
2 Roma tomatoes, sliced thin, crosswise
3-4 cups cheddar cheese
1-1.5 cups grated parmesean/romano blend
About 4 cups of arugula.
Unsalted butter for pan greasing

Steps:

Beat eggs well and stir in milk, cream,basil, cayenne, and a dash of salt and pepper. Grease a 9x13 pan (glass preferred) with butter. Add bread cubes to pan in a single layer. Cover bread cubes with egg mixture and refrigerate for two hours. Saute onion in butter and olive oil until almost tender, add garlic and a dash of salt and pepper. Set aside to cool. Add crabmeat, shrimp, and artichokes to onion mixture. Preheat oven to 350 degrees F. Remove egg and bread mixture from cooler and let warm for about a half hour. Place a layer of cheddar cheese over the egg and bread mixture. Spread the seafood and onion mixture over the cheddar cheese layer. Place one layer of tomatoes over the seafood and onion mixture, Sprinkle the parmesean and romano mixture over the tomatoes and top with the remainng cheddar cheese. Drizzle olive oil over the top, if desired. Cover the pan with aluminum foil, place in oven, and bake for 20 minutes. Remove foil, and continue to bake another 20 minutes. Remove from oven, and let cool for five minutes. Serve. Enjoy!