1 onion, chopped

1/2 lb (227 g) sliced ham, thinly sliced

2 tablespoons (30 ml) olive oil

8 eggs, lightly beaten

2 1/4 cups (560 ml) milk

1/2 cup (125 ml) 15% cream

8 cups (2 litres) stale bread, cut into cubes (baguette loaf, cheese and bacon bread, etc.)

4 cups (1 litre) baby spinach (watercress or arugula)

3 cups (750 ml) cooked or grilled vegetables (asparagus, peppers, peas, broccoli, cauliflower, etc.)

2 cups (500 ml) grated Gruyère cheese (cheddar or raclette)

Salt and pepper

In a large skillet, brown the onion and ham in the oil. Season with salt and pepper. Let cool.

In a large bowl, combine the eggs, milk, and cream. Season with salt and pepper. Add the remaining ingredients and stir to combine. Spoon into a 33 x 23-cm (13 x 9-inch) baking dish. Cover with plastic wrap and refrigerate for 4 to 8 hours. Pressed for time, let the bread soak for only 1 hour.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Remove the plastic wrap and bake for about 1 hour or until the centre of the strata is cooked. Allow to cool for 10 minutes and serve with a green salad.

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