How To Make Spinach & Cheese Strata
Savory and creamy, this spinach and cheese strata makes for a tasteful lunch meal that’s packed with two kinds of cheeses, eggs, Italian bread, and mustard.
Squeeze handfuls of spinach to remove as much liquid as possible.
Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes, until soft and translucent. Add the garlic and drained spinach and cook for 2 minutes more. Set aside.
Butter a 3-quart or 9×13-inch baking dish. Spread ⅓ of the bread cubes in the dish and top evenly with ⅓ of spinach mixture.
Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
In a large bowl, whisk the eggs. Add the half-and-half, Dijon mustard, salt, pepper and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata.
Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
Preheat the oven to 325 degrees F.
Bake the strata, uncovered, for 70 to 75 minutes until puffed, set and golden brown all over top. Let stand 10 to 15 minutes before serving.
Serve warm, and enjoy!
- Calories: 408.46kcal
- Fat: 24.75g
- Saturated Fat: 13.42g
- Trans Fat: 0.17g
- Monounsaturated Fat: 7.46g
- Polyunsaturated Fat: 2.26g
- Carbohydrates: 26.09g
- Fiber: 3.25g
- Sugar: 7.10g
- Protein: 21.44g
- Cholesterol: 226.59mg
- Sodium: 617.32mg
- Calcium: 475.94mg
- Potassium: 554.67mg
- Iron: 3.52mg
- Vitamin A: 444.23µg
- Vitamin C: 16.66mg
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