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.
Serves:
Ingredients
- 1lbfrozen spinach,(1 bag), chopped and thawed
- 3tbspunsalted butter
- 2cupslarge yellow onion,chopped
- 3garlic cloves,minced
- 12ozItalian sandwich bread,(about 11 slices or 8 cups), cut into 1-inch cubes
- 6½ozgruyère,coarsely grated
- 2⅔ozparmigiano-reggiano,finely grated
- 9large eggs
- 2¾cupshalf and half
- 2tbspdijon mustard
- 1¾tspsalt
- ¾tspblack pepper
- ¼tspground nutmeg
Instructions
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Squeeze handfuls of spinach to remove as much liquid as possible.
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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.
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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.
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Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
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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.
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Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
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Preheat the oven to 325 degrees F.
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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.
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Serve warm, and enjoy!
Nutrition
- 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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