Ingredients
1lbfrozen spinach,(1 bag), chopped and thawed
3tbspunsalted butter
2cupslarge yellow onion,chopped
3garlic cloves,minced
12ozItalian sandwich bread,(about 11 slices or 8 cups), cut into 1-inch cubes
6½ozgruyère,coarsely grated
2⅔ozparmigiano-reggiano,finely grated
9large eggs
2¾cupshalf and half
2tbspdijon mustard
1¾tspsalt
¾tspblack pepper
¼tspground nutmeg
Preparation
Squeeze handfuls of spinach to remove as much liquid as possible.
Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes, until soft and translucent. Add the garlic and drained spinach and cook for 2 minutes more. Set aside.
Butter a 3-quart or 9×13-inch baking dish. Spread ⅓ of the bread cubes in the dish and top evenly with ⅓ of spinach mixture.
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, Dijon 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 the oven to 325 degrees F.
Bake the strata, uncovered, for 70 to 75 minutes until puffed, set and golden brown all over top. Let stand 10 to 15 minutes before serving.
Serve warm, and enjoy!
