Spinach and Cheese Strata

Spinach and Cheese Strata
Spinach and Cheese Strata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped

  • 1 1/2

    cups finely chopped onion (1 large)

  • 3

    tablespoons unsalted butter

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 1/4

    teaspoon freshly grated nutmeg

  • 8

    cups cubed French or Italian bread in 1-inch cubes (1/2 lb)

  • 6

    ounces coarsely grated Gruyère (2 cups)

  • 2

    ounces finely grated parmesan (1 cup)

  • 2 3/4

    cups milk

  • 9

    large eggs

  • 2

    tablespoons Dijon mustard

Directions

Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside. Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese. Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day. The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

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