The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Leek & Ricotta Strata


StrataTST2 A rustic breakfast dish or side, this strata can feed a crowd with minimal effort on the cook’s part. And it’s tasty! I’ve used some light spring flavors of leeks, creamy ricotta, fresh thyme & chives, but you could use whatever veggie-cheese-herb combination appeals to you. Leftover Easter ham would be a great addition too! Happy Easter to all celebrating, and happy Fiesta Friday — come check out this week’s party!


Leek & Ricotta Strata

Adapted from this Simply Recipes Strata by Elise Bauer

  • one loaf Italian or French bread, cut into cubes
  • one leek, washed thoroughly, green parts and outer couple layers removed, then white & light green parts chopped fine
  • 2 Tbs. unsalted butter (plus more for buttering dish)
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • sea salt & freshly ground black pepper
  • 1 cup ricotta
  • 2 tsp. fresh thyme leaves
  • 2 tsp. fresh chives, chopped fine


  1. Preheat the oven to 350 F/ 180 C and butter an 8 x 11-inch casserole dish.
  2. Spread the bread cubes on a baking sheet in one layer and toast them for 10-12 minutes, or until lightly browned and crisp; remove from the oven and set aside.
  3. Saute the chopped leeks in butter until completely softened, stirring often on low heat, about 15 minutes.
  4. Whisk together the eggs, milk, cream, salt & pepper.
  5. Place the bread cubes in the buttered casserole dish, then pour the buttery leeks on top and scatter spoonfuls of ricotta on top of those. Pour the egg mixture on top, add the herbs, and press down with clean hands to let the bread absorb the liquid and settle in the dish evenly. Give it one more sprinkle of freshly ground pepper. At this point you can store overnight or for a few hours, covered and refrigerated.
  6. Cover with aluminum foil and cook for 40 minutes.
  7. Remove the foil and cook for another 20 minutes, or until completely set and cooked. There should be no more liquid, and the edges should be browned and starting to separate from the sides of the dish. Cut into squares and serve. Enjoy!

Author: Laura Haugen

Writer, Traveler, Foodie

43 thoughts on “Leek & Ricotta Strata

  1. Oh yum… This looks so delicious! I love the leek/garlic flavor with the ricotta.. Lovely recipe!

  2. This sounds delicious! 🙂 Thanks for bringing them to the Fiesta.

  3. Pingback: Fiesta Friday #12 | The Novice Gardener

  4. What a Spring inspired dish, Laura, so fresh with the herbs and savory with the ricotta and leeks. As always, your dishes are show-stoppers. The bread is perfectly golden and has a lovely consistency. I can’t wait to have this for breakfast — please pass a plate! 🙂

  5. Such a beautiful and delicious strata, Laura. The ingredients sound perfect for an Easter breakfast. Especially since all of the work is done the night before… encouraging a lazy morning! Thanks for bringing it the fiesta for all of us to oohh and aahh over! Hope you have a lovely weekend.

  6. Love the look of this strata Laura! And garlic, leek and ricotta: such an inspired combination! Yummy!

  7. Oh my goooodness! I had my Easter brunch menu all set but now I reallly want to add this. I may be making a trip to the store today for some extra ingredients!

  8. This sounds rich and delicious! Looks gorgeous too!

    • Thanks, Lori! I went minimalist in my ingredients and was surprised at how flavorful & rich it turned out. I think I’ll try spinach and a heavier cheese next time for even more richness. Happy weekend!

  9. Oh yum!! This sounds amazing. I’m always looking for new ways to use ricotta and I LOVE leeks; I’ll definitely have to try this!

    • Thanks, Tracy, so nice to see you here and thanks for the comments! I love leeks too, and I think their subtle flavor really works in this dish with the eggs and bread and light ricotta and nothing to overpower them. Happy weekend!-Laura

  10. Is strata the same as bread pudding? My family is especially obsessed with bread pudding, but I’ve never tried it savory! This would make a perfect Easter morning breakfast!

    • I think it’s just like a savory bread pudding; I was wondering myself if there’s any technical difference! Yes, I think this makes a good breakfast or brunch meal, and you can add whatever you’d like to please the crowd. I like that it’s sort of like a quiche or tart but is literally thrown together, no dough or real skill necessary 🙂

  11. I love rustic dishes like this. It’s filling comfort food, but with enough herbs and spices that you know you’re eating something special. Lovely.

  12. Mmmm, I love stratas and usually associate them with Christmas morning. But this spring like strata is perfect for other times of the year. Thanks so much for bringing this to FF! 😀

  13. Love Strata, delicious!! I think it’s a great Easter brunch idea.

  14. It’s amazing Laura! ricotta, bread and leeks…. what a great dish you brought to FF!

  15. I love me some carbs, Laura. This looks so good!

  16. Italian bread, cream, ricotta, seasoning & baked- perfect recipe for a lazy weekend!

  17. Just gorgeous. The ricotta, so creamy, and leeks, so flavorful, sound amazing together.

  18. I saw Martha Stewart make a version of this. Yours looks fantastic!

  19. This looks just wonderful! And so simple, I can probably make this in a holiday house (we are on a road trip, so very minimal cooking!) Thanks for sharing!! 🙂

  20. Looks yum! It’s like a savoury bread and butter pudding! Is it what Strata mean? I never heard this name. Thank you for the recipe, I’ll try it sometime as a side dish! 🙂

    • Yes, I think it is just like a savory bread pudding, just Italian style? Not sure 🙂 I like it because it’s so much easier than a quiche or tart, and more practical for a crowd than doing individual eggs or omelettes – but you can load it up with the flavors you like. Thanks, and I hope you try it!

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