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Spinach and Cheese Christmas Strata
(recipe, Katie Hickey)
A Christmas tradition, born our first year together.
- 1 10.0 oz. package frozen spinach, thawed, squeeze (very well!) of all excess liquid, and chopped
- 1½ cups finely chopped onion (1 large)
- 3 Tbsp. unsalted butter
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. freshly grated nutmeg
- 8 cups cubed French or Italian bread in 1-inch cubes (½ lb)
- 6 oz. coarsely grated Gruyère (2 cups)
- 2 oz. finely grated parmesan (1 cup) (I would use less parmesan next time)
- 2¾ cups milk (mix in a little half and half for body)
- 9 large eggs
- 2 Tbsp. Dijon mustard
- 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 one minute. Stir in spinach, remove from heat and set aside.
- 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 bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
- 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.
- 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 to 55 minutes. Let stand 5 minutes before serving.