Spinach-Artichoke Strata

By á-4084

Ingredients

• 1 1/2 tablespoons canola oil, divided
• 1 (9-oz.) pkg. frozen artichoke hearts, thawed
• 4 garlic cloves, minced, divided
• 1 pound fresh spinach
• 2 1/2 cups 1% low-fat milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 large eggs
• 12 ounces whole-grain or whole-wheat baguette, cut into 3/4-in. cubes
• 3 ounces garlic-and-herb spreadable cheese (such as Boursin), crumbled
• Cooking spray
• 3 ounces Swiss cheese, shredded (about 3/4 cup)

Details

Adapted from cookinglight.com

Preparation

Step 1

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add artichokes and 2 garlic cloves; sauté until fragrant and softened, about 4 minutes. Remove from pan. Add remaining 1 tablespoon oil and 2 garlic cloves; cook, stirring often, 30 seconds. Add spinach gradually, tossing constantly until spinach wilts, about 3 minutes. Transfer spinach to a strainer to cool.

Whisk together milk, salt, pepper, and eggs in a large bowl. Squeeze spinach to remove excess moisture. Add spinach, artichokes, bread, and garlic-and-herb cheese to milk mixture; toss well to combine. Spoon bread mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle with Swiss cheese. Cover, and chill 8 hours or overnight.

Preheat oven to 350°F. Let the strata stand at room temperature while the oven preheats.

Uncover strata, and bake at 350°F until set and lightly browned around the edges, about 45 minutes. Remove from oven; let stand 5 to 10 minutes before serving.