Mediterranean Cheese Strata

• 100 g semi dried tomatoes, drained
• 1 cup low-fat milk
• 5 large eggs
• 1 cup tasty cheese, grated
• 2 green onions, sliced (shallot spring onion)
• 1/2 cup sliced black olives
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh oregano
• 1 teaspoon garlic powder
• 3 slices thick bread, cubed good italian style

1. Preheat oven to 180 degC.
2. Lightly butter 24cm pie plate.
3. Place the semi dried tomatoes on a paper towel and pat to dry the oil off them.
4. Cut them in half.
5. Whisk milk and eggs and garlic together, add all the other ingredients except the bread and mix well.
6. Add the bread and stir until moistened.
7. Transfer the mixture to the prepared pie dish.
8. Let it stand until the bread absorbs most of the custard, pressing several times to submerge the bred cubes, about 5 mins this takes.
9. Bake uncovered until light brown and knife inserted into the centre comes out clean, about 20 minutes.
10. Cut the strata into wedges.
11. Serve with a salad of mesclun mix.

tomatoes, lowfat milk, eggs, tasty cheese, green onions, black olives, parsley, fresh basil, thyme, fresh oregano, garlic, bread

Taken from www.food.com/recipe/mediterranean-cheese-strata-81760 (may not work)