Artichoke, Spinach and Goat Cheese Strata PRINT
|1||teaspoon olive oil|
|1||cup chopped onion|
|1||(12 oz) package frozen artichoke hearts*, thawed|
|5-6||cups roughly chopped fresh spinach|
|2||garlic cloves, minced|
|1||tsp dried herbes de Provence|
|1¾||cups nonfat milk|
|1||tsp freshly ground black pepper|
|1||tsp crushed red pepper|
|⅓||cup grated Parmigiano-Reggiano cheese|
|½||(1-pound) loaf whole grain rustic bread, cut into 1-inch cubes (about 5 cups)|
|5||oz crumbled goat cheese, divided|
Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts, garlic, and spinach; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
Combine milk, black pepper, salt, crushed red pepper, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
Preheat oven to 375°. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.