Spinach & Cheese Strata

Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.

(Courtesy of Jenn Segal)

View the print-ready version of this recipe.

A strata is a layered casserole made with bread, eggs, cheese, and sometimes vegetables or meat (strata means layers). Think of it as a savory bread pudding. This spinach version is richly flavored with Gruyère, Parmesan, and Dijon mustard. It’s the perfect vegetarian brunch dish to feed a crowd. You do all of the preparation the night before, let the strata rest in the fridge overnight, then pop it in the oven in the morning. As it bakes, it puffs up like a soufflé, making it a real showstopper. The strata does fall a bit as it cools, but it’s still impressive. Serve with crispy bacon, a strawberry & orange fruit salad, and mimosas.

What You’ll Need To Make Spinach & Cheese Strata

(Courtesy of Jenn Segal)

Before we get started, a few words about the ingredients. It’s important to use good quality cheese. The recipe calls for a combination of Gruyère and Parmigiano-Reggiano cheese, but since they are both expensive, feel free to substitute other good melting cheeses with bold flavor, like extra-sharp cheddar. The recipe is pretty flexible, so you can play around with different sautéed vegetables depending on what you have on hand. Some cooked sausage or pancetta would be a nice addition; just be sure to reduce the salt in the recipe to a scant teaspoon or the strata will be way too salty.

Be sure to squeeze all of the water out of the spinach. Take your time; it’s important to get it all out or the strata will be watery.

Step-By-Step Instructions

Melt the butter in a skillet over medium heat.

(Courtesy of Jenn Segal)

Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.

(Courtesy of Jenn Segal)

Add the spinach and garlic and cook a few minutes more.

(Courtesy of Jenn Segal)

Layer a third of the cubed bread in a buttered 3-quart or 9×13-inch baking dish.

(Courtesy of Jenn Segal)

Top with a third of the spinach.

(Courtesy of Jenn Segal)

Followed by a third of each cheese.

(Courtesy of Jenn Segal)

Repeat layering twice, ending with the cheese.

(Courtesy of Jenn Segal)

Make the custard by combining the whisked eggs, half-and-half-Dijon mustard salt, pepper and nutmeg.

(Courtesy of Jenn Segal)

Whisk evenly to combine.

(Courtesy of Jenn Segal)

Pour evenly over top of the strata, then cover and refrigerate for at least one hour or overnight.

(Courtesy of Jenn Segal)

Bake for about 70 to 80 minutes, until puffed, set and golden all over.

(Courtesy of Jenn Segal)

Note: My starting point for this recipe was this popular strata originally published in Gourmet magazine. I increased the spinach; amped up the flavor by adding garlic and increasing the salt; swapped the milk for half-and-half; and reduced the baking temperature from 350°F to 325°F for a creamier texture.

You May Also Like

• Spinach Quiche
• Spinach Artichoke Dip
• Savory Sausage and Cheddar Bread Pudding
• Spinach Frittata
• Crustless Broccoli Quiche
• Greek-Style Spinach, Feta & Polenta Pie

Spinach & Cheese Strata

By Jennifer Segal, inspired by this strata originally published in Gourmet magazine

Servings: 8 to 10 Prep Time: 30 Minutes Cook Time: 75 Minutes Total Time: 1 Hour 45 Minutes, plus at least one hour to sit in the fridge

Ingredients

•  1 pound bag chopped frozen spinach, thawed and squeezed as dry as possible
• 3 tablespoons unsalted butter
• 1 large yellow onion, chopped (about 2 cups)
• 3 garlic cloves, minced
• 12 ounces (¾ pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
• 6 ounces (1½ cups) coarsely grated Gruyère
• 2 ounces (⅔ cup) finely grated Parmigiano-Reggiano
• 9 large eggs
• 2¾ cups half-and-half
• 2 tablespoons Dijon mustard
• 1¾ teaspoons salt
• ¾ teaspoon black pepper
• ¼ teaspoon ground nutmeg

Instructions 

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.

Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) 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, 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 oven to 325 degrees F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.

Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.

This article was originally published on OnceUponaChef.com.

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