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Make us part of your healthy and delicious Epicurean delights.
To provide the best shipping experience, we're currently shipping online orders for Fog Horn Olive Oil all from our Reno Location. This does mean that all bottles will be branded with bhooc.com, but we promise it's the same quality and freshness you've come to expect from each of our stores.
Vegetable & Gruyere Strata

This Vegetable & Gruyere Strata will make the perfect addition to your family holiday brunch lineup!

  • 2 tbsp Big Horn UP, Garlic, Tuscan Herb, or Herbs de Provence Olive Oil
  • 2 medium shallots minced
  • 6 cups (approx. 1/2 loaf) day old Italian loaf bread cubed
  • 1 cup trimmed asparagus spears
  • 1/2 cup cherry tomatoes
  • 5 eggs
  • 1 1/4 cup whole milk
  • 1 cup shredded gruyere cheese
  • 1/4 cup shredded white cheddar cheese
  • 1/4 tsp each, dried dill and thyme
  • 1/8 tsp each, dried garlic and onions powders
  • salt and pepper to taste
  • In a large pan, melt butter. Add shallot and a pinch of salt and sauté for 4-5 minutes, or until tender and translucent.
  • Remove from heat and stir in asparagus spears and bread pieces; stir until well combined.
  • Transfer bread mixture into a 9×9 baking dish and set aside.
  • In a separate bowl, whisk together eggs, milk, and seasonings. Sprinkle in cheese, bits at a time, so as not to clump.
  • Pour egg mixture evenly over bread and garnish with tomatoes. Cover with foil and chill overnight or for at least 8 hours.
  • The following day, remove from fridge and let rest at room temperature for 45 minutes.
  • Bake covered at 350 degrees for 30 minutes. Remove foil and bake for another 10-15 minutes, or until top is golden and eggs are set.