Spinach & Cheese Strata
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Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.
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 or breakfast casserole. 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 cheese soufflé, making it a real showstopper. The strata does fall a bit as it cools, but it’s still impressive. For an elegant brunch, serve the strata with bacon (for perfectly crispy bacon, learn how to cook bacon in the oven), a strawberry & orange fruit salad, and mimosas.
Table of Contents
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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Spinach & Cheese Strata
Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.
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°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.
Nutrition Information
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- Per serving (8 servings)
- Calories: 483
- Fat: 30g
- Saturated fat: 16g
- Carbohydrates: 30g
- Sugar: 4g
- Fiber: 4g
- Protein: 25g
- Sodium: 1117mg
- Cholesterol: 280mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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This was a hit! I used tarragon mustard, asiago instead of Parm, and added Aleppo chile on top. So delicious!
Hi, when halving this recipe, should I use 4 or 5 large eggs? Also, do I need to adjust the cook time? Thanks!
Hi Kim, I’d use 4 total eggs and for the fifth one, beat it in a measuring cup, discard half of it, and use the remaining half. And assuming you’re using a baking dish that is half the size (an 8 x 8 works well), the baking time should be the same. Enjoy!
Would this work to add potatoes?
I wouldn’t necessarily add potatoes to it as I’m worried that it might make the strata dry, but you could replace some of the bread with small cubed potatoes.
I’ve made this before and it is delicious. Can this be made with gluten free bread without sacrificing flavor? Thank you.
Glad you like it! And, yes, I think it will still be good with gluten-free bread.
I have made this twice and it’s very good. I think I am going to try it with just a little less bread so it’s a little less dense. I am going to enjoy switching out the veggies now and then. Thanks for a great recipe.
Making the strata for Christmas morning.
Do you use table salt or kosher salt in your recipes?
I’ve often wondered.
Happy Holidays!
Hi Jeanne, I use table salt unless otherwise specified. 🙂
Thank you so much for replying Xmas eve!
Can I use fresh baby spinach in place of the frozen? Would the weight be about the same? Thanks!
Yes and yes 🙂
Do you cut off the bread crust?
TYIA
No, no need – enjoy!
Jenn,
Love your recipes – every one is a hit. I usually make an 8×8 or 9×9 strata for Christmas brunch with varying degrees of success. How should I adjust the ingredients for a smaller pan? Also, not a spinach fan, could I make this with sausage and red pepper instead?
Hi Ellen, you can cut the recipe in half and use an 8 x 8″ dish. And, yes, you can use sausage and red pepper in place of the spinach. I’d love to hear how it turns out!
I’ve looked at different strata recipes and some say 12 eggs and 3 cups milk. Can you tell me the difference in ratios. How to keep from not setting well and can any type of bread work challah, baguette, hawaiian rolls,regular loaf? Thank you
Hi Cynthia, It really just depends on the recipe because there are so many variables with the type of bread and add-ins. I recommend sticking with the type of bread called for, as each type absorbs the custard mixture differently.
Jenn, I have made this so many times always to rave reviews. It’s fabulous as written. When I can get ciabatta at the bakery I use that. I sometimes increase the temperature 5 or 10 degrees just to get a more golden crunchier crust. I’ve increased the garlic, just because we like it. Thank you so much for all your great recipes!