Cheesy Vegetable Strata

A strata is a crustless quiche that incorporates cubed or torn bread, making it the ultimate easy, one-pot breakfast recipe. This recipe makes it even simpler with dehydrated ingredients. Jar size: 5 cups

Cuisine

American

Course

Dinner, Lunch, Side Dish

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, american, contributed, cook 20 min, cooking spray, dinner, dried green bell pepper, dried parmesan cheese, dried parsley, dried yellow or green onion, dry cubed bread, easy, eggs, ground black pepper, heavy cream, lunch, Pamela Ellgen, prep 5 min, pressure cook, sea salt, side dish, sundried tomatoes, water

Prep Time

5 min

Cook Time

20 min

Servings

4 Servings

Ingredients

1/4 cup dried Parmesan cheese
2 tbsp dried yellow or green onion
1/4 cup dried green bell pepper
2 tbsp sundried tomatoes
1 tbsp dried parsley
1 tsp sea salt
1/2 tsp ground black pepper
4 cups dry cubed bread
Cooking Spray
8 eggs
1/2 cup heavy cream
1 cup Water

Instructions

Layer the dry ingredients in the jar in the order listed.
Coat the bottom and sides of a 7 cup Pyrex dish or fluted tube pan, such as a Bundt pan, with cooking spray. Place all of the jarred ingredients into the baking dish. In a separate jar, whisk the eggs and heavy cream. Pour this mixture into the pan, press down on the bread to submerge it beneath the egg mixture, and stir gently to disperse the ingredients. Cover the pan with aluminum foil. Pour 1 cup of water into the Instant Pot and place the trivet into the pot. Use a foil sling (if needed) to place the baking dish on top of the trivet. Cover the Instant Pot with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 20 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.