Brunch Seafood Strata

Nonstick cooking spray
2 tablespoons margarine or butter
3 leeks, sliced (white part only) or 1 cup chopped onion
4, 7- to 8-inch flour tortillas
4 ounces cooked, peeled, and deveined shrimp
4 ounces flaked cooked crabmeat (1/2 cup)
3/4 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1 tablespoon snipped fresh dill or 3/4 tsp. dried dillweed
3 eggs
1-1/2 cups milk
1 tablespoon all-purpose flour
1/4 teaspoon pepper
Additional cooked, peeled, and deveined shrimp (optional)
Fresh dill (optional)

  1. Lightly coat a 2-quart rectangular baking dish with cooking spray. In a medium skillet melt margarine or butter. Add leeks or onions; cook 3 minutes or until tender. Tear tortillas into bite-size pieces. In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crab, half of the cheeses, and half of the snipped dill. Repeat layers.

  2. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour the egg mixture over the layers in dish; cover and chill overnight.

  3. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until knife inserted near center comes out clean and top is golden brown. Let stand 5 minutes. Cut into squares and serve. If desired, garnish with additional shrimp and fresh dill.

Makes 6 servings