Spinach & Cheese Strata
from https://www.onceuponachef.com/

With spinach, cheese and bread baked in a savory custard, this make-ahead strata is perfect for entertaining.

See below for variations.

1 pound bag chopped frozen spinach, thawed
3 tablespoons unsalted butter
1 large yellow onion, chopped (about 2 cups)
3 garlic cloves, minced
12 ounces (3/4 pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
6 ounces (1-1/2 cups) coarsely grated Gruyère
2 ounces (2/3 cup) finely grated Parmigiano-Reggiano
9 large eggs
2-3/4 cups half-and-half [some recipes call for milk, or part milk and part half-and-half]
2 tablespoons Dijon mustard
1-3/4 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

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, until soft and translucent, about 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, 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 oven to 325°F. [Most recipes say 350°F.] Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-75 minutes. Let stand 10-15 minutes before serving.

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 10-15minutes less.a

Serves 8 - 10

Variations

Bacon, Cheddar, Mushroom, and Tomato

Sprinkle 2 cups grated sharp cheddar cheese over the bread cubes. Distribute 1 cup crumbled cooked bacon (6 to 8 strips), 1 cup sautéed sliced white or shiitake mushrooms, and 1 cup chopped tomatoes over the egg mixture.

Chicken, Broccoli, Corn, Chiles, and Monterey Jack

Sprinkle 2 cups grated Monterey Jack cheese over the bread cubes. Distribute 1 cup frozen corn kernels, 1 cup cooked broccoli florets, two 4.5-ounce cans (drained) chopped green chiles, and 1/2 cup shredded cooked chicken over the egg mixture.

Ham, Swiss, and Asparagus (or Broccoli)

Sprinkle 2 cups grated Swiss cheese over the bread cubes. Distribute 1 cup blanched asparagus pieces, 1 cup cubed ham, and 1/2 cup caramelized onions over the egg mixture.

Fontina, Spinach, Salami, and Roasted Garlic

Sprinkle 2 cups Fontina cheese over the bread cubes. Distribute 1 cup frozen chopped spinach, 1 cup Italian salami (cut into matchsticks), and 1/2 cup roughly chopped roasted garlic cloves over the egg mixture.

Sausage, Fontina, and Bell Pepper Strata

Sauté hot Italian sausage (casing removed) and bell peppers, making sure to break up the meat well. Arrange half of the bread slices in the bottom, and then pour half of the egg mixture over the top. Sprinkle with one cup of the Fontina, then add half of the sausage/pepper mixture. Repeat this layering process once more. Use the final ½ cup of grated Fontina to sprinkle over the very top.