Gruyere Spinach Strata

• Vegetarian

• Produce

  • 1 1/2 cups Onion
  • 1 (10-oz package Spinach, frozen dry

• Refrigerated

  • 9 Eggs

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Black pepper
  • 3 gratings Nutmeg, fresh
  • 1 tsp Salt

• Bread & Baked Goods

  • 8 cups French or italian bread

• Dairy

  • 3 tbsp Butter
  • 6 oz Gruyere
  • 2 3/4 cups Milk
  • 2 oz Parmigiano-reggiano, grated

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1½ cups finely chopped onion
• 3 tablespoons butter
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• A few gratings of fresh nutmeg
• 1 (10-oz) package frozen spinach, thawed and squeezed dry
• 8 cups cubed French or Italian bread
• 6 ounces coarsely grated Gruyère
• 2 ounces grated Parmigiano-Reggiano
• 2¾ cups milk
• 9 eggs
• 2 tablespoons Dijon mustard

Directions

• Cook the onion in the butter till soft. Add ½ teaspoon salt, ¼ teaspoon pepper and nutmeg and cook, stirring, for about a minute. Mix in spinach, then remove from heat.
• Spread about a third of the bread cubes in a buttered 9 x 13 dish and top evenly with a third of spinach mixture. Sprinkle with a third of each cheese. Repeat with two more layers of each component.
• Whisk together milk, eggs, mustard, and remaining ½ teaspoon salt and ¼ teaspoon pepper and pour over strata. Cover with plastic wrap and refrigerate at least 8 hours.
• Preheat oven to 350°. Let strata sit at room temperature about a half hour before baking.
• Bake uncovered till golden, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.