Chop all of your vegetables first, using a food processor to speed up the process if you have one.  Heat a pan over medium heat with a tablespoon of oil.  Add the red onion and cook until translucent, stirring often to prevent browning.  Add the mushrooms and cook until soft and beginning to brown.  Season the vegetables with salt (around 1/4 tsp) and pepper.  Add the garlic and savoury and cook for 1 minute.  Add the chopped spinach and arugula and cook until wilted, then remove from heat and allow to cool.

As the vegetables are cooking, chop the bread into large chunks and shred the smoked cheddar.  In a large bowl, whisk together the eggs, milk, and some salt and pepper.  When the vegetables have cooled enough, grab a 9×12″ porcelain or glass baking dish (grease if necessary), and begin layering.  Add a layer of bread to cover the bottom of the dish, then add all your vegetables, crumble over the goats’ cheese, and top with a second layer of bread.  Pour over the egg mixture, pushing down the bread so it all absorbs the liquid.  Top with the shredded smoked cheddar, cover with saran wrap and place in the refrigerator overnight.

The next morning, preheat the oven to 350F.  Remove the saran wrap and bake the strata for 1 hour, until browned on top and the egg mixture has cooked through.  Serve hot and enjoy!