Herbed Spinach and Goat Cheese Strata

(from Linda Lu’s recipe box)

You can prepare it the night before and pop it in the oven in the morning or let stand a couple of hours and bake. It’s also great for dinner with a big green salad

Source: Relish

Serves 10 people

Categories: Breakfast/Brunch

Ingredients

  • 1 (10 oz) pkg. frozen spinach, thawed
  • 1 tbsp. olive oil
  • 1 large onion, finely chopped
  • 1/2 tsp. salt, divided
  • coarsely ground black pepper
  • 1/4 tsp. freshly grated nutmeg
  • 8 cups cubed rustic bread such as Ciabata (about a 1 pound loaf)
  • 1 cup crumbled goat cheese (6 oz.)
  • 1 cup shredded sharp cheddar cheese
  • 2 3/4 cups 2% reduced fat milk
  • 8 eggs
  • 1-2 tbsps. whole grain mustard
  • 2 tsps. minced fresh rosemary
  • 1 tbsp. minced fresh thyme
  • or 1/2 tsp. dried

Directions

  1. Place thawed spinach in colander and squeeze out excess water. Chop finely.

  2. Heat olive oil in a large heavy skillet over medium heat. Add onion and cook, stirring until soft 4-5 minutes. Add 1/2 tsp. salt, pepper and nutmeg. Stir in spinach; remove from heat.

  3. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13X9" baking dish or 3 quart gratin dish.

  4. Whisk together milk, eggs, mustard and herbs. Add 1/4 tsp. slat and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.

  5. eheat oven to 350. Remove strata from refrigerator; let stand at room temperature for 30 minutes.

  6. Remove plastic wrap and bake uncovered about 45 minutes until puffed and golden brown adn thoroughly cooked.

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