Spinach & Cheese Strata – Once Upon a Chef

Spinach, cheese, and bread baked in a savory, Dijon-flavored custard, this make-ahead strata is ideal for entertaining.

A strata is a layered casserole made with bread, eggs, cheese, and sometimes filled with 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 to soak up the eggy custard, then pop it in the oven in the morning. As it bakes, it puffs up like a soufflé, making it a real showstopper. It does fall a bit as it cools, but it’s still  very impressive. Serve the strata with crispy bacon, a strawberry & orange fruit salad, and mimosas.

What You’ll need to make Spinach & Cheese Strata

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.

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

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

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

Top with a third of the spinach.

Followed by a third of each cheese.

Repeat layering twice, ending with the cheese.

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

Whisk evenly to combine.

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

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

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.

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