Egg Bakes & Quiche Dishes

Crab and Roasted Red Pepper Strata


2 cans (120 g) chunky crabmeat, well-drained
½ cup (125 mL) chopped, drained canned roasted red peppers
4 green onions, sliced
4 tbsp (50 mL) chopped fresh parsley, divided
2 tsp (10 mL) fresh thyme
10 slices whole grain bread, cut into ½ -inch cubes
6 eggs
1 tbsp (15 mL) Dijon mustard
Pinch of nutmeg
¼-1/2 tsp (1-2 mL) hot pepper sauce
2 cups (500 mL) 2% milk
3 tbsp (45 mL) freshly grated Parmesan cheese
1 tsp (5 mL) paprika


Place crabmeat in a medium bowl. Pat roasted red peppers dry with paper towels and add to crabmeat. Add green onions, 2 tbsp (30 mL) of parsley and thyme. Place half of bread cubes in a greased shallow 3L baking dish or 9 x 13 dish. Spoon crabmeat mixture over bread cubes. Top with remaining bread cubes. Whisk together eggs, mustard, nutmeg, and hot pepper sauce. Whisk in milk. Pour egg mixture evenly over top of bread cubes. Top with Parmesan cheese and sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator and bake, uncovered at 350°F (180°C) for 55-60 minutes or until a knife inserted in center comes out clean. Sprinkle with remaining fresh parsley. Let stand for 5 minutes before serving. Makes 8 servings.

Tip: To reduce the salt in the overall recipe, rinse the crabmeat and drain well.

Nutrients per serving:

Calories: 214.7
Fat: 7.8 g
Sodium: 492.4 mg
Carbohydrate: 19.0 g
Fibre: 2.9 g
Protein: 16.8 g