Sun-dried tomatoes & Feta Quiche Strata

Using sourdough scraps to create a flavorful quiche-strata is both a fantastic way to reduce food waste and a delightful method to bring rustic charm to your brunch table. This dish's blend of sun-dried tomatoes and feta cheese adds a perfect balance of tanginess and creaminess, while the spinach and mushrooms contribute earthiness and nutrition. From personal experience, roasting the bread pieces at 350°F for about 12 minutes with a stir halfway through ensures they become perfectly crispy, which gives the strata that coveted golden crust. Mixing a custard of eggs, cream, and a bit of Parmesan cheese enriches the texture, making every bite silky and satisfying. I like to sauté the veggies first to intensify their flavors, then layer everything with the roasted bread crumbs before pouring in the custard. Baking this at 375°F for 35-45 minutes allows the strata to set beautifully without drying out. One tip I found helpful is to let the assembled strata rest for 10 minutes once out of the oven; this makes slicing easier and helps the flavors meld. This recipe is incredibly versatile—feel free to swap in kale or add a dash of smoked paprika for a smoky twist. Overall, this sun-dried tomato and feta strata is a comforting and creative way to elevate leftover sourdough, turning simple ingredients into an unforgettable brunch centerpiece.