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Spinach and Swiss Cheese Strata

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Spinach and Swiss Cheese Strata
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Make this strata a day ahead of time and pop in the oven in the morning for a calm (and delicious) start to the day.
  • CourseBreakfast, Main Dish
  • CuisineVegetarian
Servings
6-8 people
Passive Time
8 hrs
Servings
6-8 people
Passive Time
8 hrs
Spinach and Swiss Cheese Strata
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Make this strata a day ahead of time and pop in the oven in the morning for a calm (and delicious) start to the day.
  • CourseBreakfast, Main Dish
  • CuisineVegetarian
Servings
6-8 people
Passive Time
8 hrs
Servings
6-8 people
Passive Time
8 hrs
Ingredients
  • 1 10 oz package frozen spinach, thawed and chopped and squeezed of excess liquid
  • 1 1/2 cups onion, finely chopped
  • 3 Tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg, freshly grated
  • 8 cups French or Italian bread, in 1-inch cubes
  • 2 cups Gruyere cheese, coarsely grated
  • 1 1/4 cups Parmesan, finely grated
  • 2 3/4 cups milk
  • 9 large eggs
  • 2 Tbsp Dijon mustard
Servings: people
Units:
Instructions
  1. Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper and nutmeg, and continue cooking for 1 minute.
  2. Stir in spinach, remove from heat and set aside.
  3. 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 spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
  4. Whisk eggs, milk, mustard and remaining ½ teaspoon salt and ¼ 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.
  5. 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, 45–55 minutes. Let stand 5 minutes before serving.
Recipe Notes

Adapted from Smittenkitchen.com

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