Spinach and Cheese Strata
Spinach and Cheese Strata
Ingredients
Base
- 1 ¼ cups whole milk
- 5 large eggs
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
Vegetables
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup sliced green onions
- 1 12-ounce package frozen chopped spinach, thawed and squeezed dry
Bread & Cheese
- 6 cups 1-inch cubed challah bread
- ¾ cup shredded Swiss cheese, divided
- ¾ cup shredded Gruyere cheese, divided
- ¼ cup freshly grated Parmesan cheese, divided
Instructions
- 1
In a large bowl, whisk together milk, eggs, Dijon and nutmeg; season with salt and pepper, to taste; set aside.
- 2
Melt butter in a 12-inch oven-proof skillet over medium-high heat. Stir garlic, green onions and spinach until heated through, about 3-5 minutes. Remove from heat.
5 min - 3
Stir in bread cubes and gently toss to combine. Pour milk mixture evenly over the top. Stir in 1/2 cup Swiss, 1/2 cup Gruyere, and 2 tablespoons Parmesan.
- 4
Cover and place in the refrigerator for at least 8 hours or overnight.
480 min - 5
Preheat oven to 375 degrees F. Remove strata from the refrigerator, let sit for 30 minutes.
30 min - 6
Sprinkle with remaining 1/4 cup Swiss, 1/4 cup Gruyere and 2 tablespoons Parmesan.
- 7
Place into oven and bake for 25-30 minutes, or until puffed, golden brown and cooked through.
30 min - 8
Serve immediately.
