Strata Recipes

Spinach and Cheese Strata


Ingredients

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Cooks' note: • Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.


Brocoli and Cheese Strata
6 servings

Ingredients

12 slices Day old bread, trimmed and cubed
1 pack (10 oz.) frozen, chopped broccoli, thawed & drained
1 pack (8 oz.) shredded mozzerella
3 Eggs, slightly beaten
2¼ cup Milk
1 tablespoon Dijon mustard
1 teaspoon Barbecue spice
½ teaspoon Garlic powder
Paprika
2 Tomatoes, cut in wedges

Method

Layer bread, broccoli, and half the cheese in buttered 8 x 12" glass baking dish. Combine eggs, milk, mustard, spice and salt; pour over strata. Refrigerate, covered, for several hours or overnight. Sprinkle with paprika. Bake, uncovered, in a 350 degree oven for 35 minutes. Add remaining cheese and tomato wedges; bake until knife inserted in middle comes out clean, 10 to 15 minutes before serving. Cut in squares.