Ham, artichoke and goat cheese strata combines smoky ham, tangy goat cheese, tender artichokes and melty cheese for a savory, crowd-pleasing brunch bake.
We hosted friends for a relaxed Sunday brunch after returning from a trip, and nothing felt better than gathering around a table with coffee or mimosas while a savory bake filled the house with warm, comforting aromas. For this get-together I asked friends to bring the fun extras—donuts, pastries and drinks—while I focused on the main egg bake. The result was this Ham, Artichoke and Goat Cheese Strata, a recipe passed along by a friend and inspired by a classic Epicurious version.
The beauty of a strata is its forgiving nature and make-ahead convenience. I purposely kept the brunch casual and made the strata the night before, assembling everything and refrigerating it overnight. In the morning I simply let the dish warm slightly at room temperature, then baked it until set. If you prepare it the night before, I recommend taking it out about an hour before baking; otherwise add 10–15 minutes to the bake time to compensate for the chill.
I made a few small adjustments from the original: I reduced some of the oil, cut back the total amount of cheese a bit, and increased the amount of bread to ensure a substantial, custardy interior. I also used a crusty whole-grain bakery bread, which soaks up the milk and egg mixture beautifully while adding a nutty flavor. Sourdough or classic French bread work equally well if you prefer those textures.
One funny moment during prep: I automatically wrote leeks on my shopping list because they felt like the perfect aromatic for this strata. The original recipe didn’t include them, but I’m glad I trusted my instincts—soft, gently caramelized leeks add a subtle sweetness that pairs wonderfully with the tangy goat cheese and savory ham. If you don’t have leeks, thinly sliced onions would be an acceptable substitute.
The final bake was a hit. The layers of bread, leeks, goat cheese, ham and marinated artichoke hearts meld into a rich, layered custard dotted with tangy and savory bites. The Fontina and Parmesan on top form a golden, slightly crunchy crust that adds both flavor and texture. This strata is satisfying on its own, but also pairs nicely with a simple green salad or fresh fruit for a balanced brunch spread.
This recipe works beautifully for entertaining because you can assemble it in advance, refrigerate, and then bake when you’re ready. The custard soaks into the bread for a tender interior while the top browns to a delicious finish. It’s now a staple in our brunch rotation and I hope it becomes one in yours as well.
Ham Artichoke and Goat Cheese Strata
30 minutes
1 hour
1 hour 30 minutes
8 -10 servings
Taylor Ellingson
Ingredients
- 3 tablespoons butter
- 3 large leeks, white and light green parts sliced
- 3 ½ cups whole milk, divided
- 9 cups bread, cut into 1″ cubes (whole wheat, sourdough or French bread work well)
- 5 large eggs
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 teaspoon dried sage
- 1 ½ teaspoons herbes de Provence
- 12 ounces fresh goat cheese, crumbled
- 12 ounces cooked ham, chopped
- 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
- 1 cup Parmesan cheese, shredded
- 1 cup Fontina cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13″ baking dish and set it aside.
- In a large skillet, melt the butter over medium heat.
- Add the sliced leeks and cook, stirring occasionally, until very soft and slightly caramelized, about 15 minutes.
- Meanwhile, place 2 cups of the milk in a large bowl and add the cubed bread. Stir to combine, then let the bread soak for about 10 minutes, until the liquid is absorbed.
- In a separate bowl, whisk together the remaining 1 ½ cups milk, eggs, minced garlic, salt, pepper, nutmeg, dried sage, and herbes de Provence until well blended.
- Once the leeks have softened and the bread has absorbed the milk, you can assemble the strata.
- Place half of the soaked bread mixture into the prepared baking dish.
- Top with half of the cooked leeks, half of the crumbled goat cheese, half of the chopped ham, half of the chopped artichoke hearts, and half of the shredded cheeses.
- Pour half of the milk-and-egg mixture evenly over the first layer.
- Repeat with the remaining bread, leeks, goat cheese, ham, artichoke hearts, shredded cheeses, and the remaining milk-and-egg mixture.
- If baking in the morning, cover the assembled dish and refrigerate overnight. If baking immediately, leave uncovered.
- Bake in the preheated oven, uncovered, for about 1 hour, or until the center is set and the edges are golden brown. If baking from chilled, add an extra 10–15 minutes to the baking time.
- Remove from the oven, let sit a few minutes, then slice and serve warm. Enjoy!
Tried this recipe?
Share your experience and any variations you loved.
Need more ideas?
Try swapping the ham for cooked sausage or roasted vegetables for a vegetarian-friendly version.
