Kale, Pancetta and Mushroom Strata

Kale, Pancetta and Mushroom Strata

Serves: 8-10 Preparation time: 20 minutes Cooking time: 1 hour 5 minutes



  • 3 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)
  • 200g sliced mushrooms
  • 80g pancetta
  • 2 shallots, sliced
  • 2 tsp chopped fresh thyme
  • 4 cups stemmed shredded kale
  • 1 day-old baguette, cubed
  • 8 eggs
  • 550ml milk
  • 150g shredded Swiss cheese
  • 2 tbsp grated Parmesan cheese
  • 1/4 tsp each salt and freshly ground pepper


  1. Heat olive oil in large skillet set over medium-high heat; sauté mushrooms, pancetta, shallots and thyme for 5 to 8 minutes or until mushrooms are golden.
  2. Add kale; sauté for 3 or 4 minutes or until kale wilts. Let cool completely.
  3. In large bowl, toss bread cubes with mushroom mixture.
  4. Whisk eggs with milk; stir in Swiss and Parmesan cheese, salt and pepper. Pour over bread mixture, stirring until combined.
  5. Transfer to greased 13- x 9-inch baking dish; let stand for at least 30 minutes or until egg mixture is absorbed. (Make-ahead: Mixture can be covered and refrigerated for up to 24 hours.)
  6. Preheat oven to 190°C; bake for 45 to 60 minutes or until puffed and golden, and centre is set.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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