Here’s a recipe perfect with chèvre, courtesy of Relish Executive Chef Jon Ashton. You can prepare it the night before and pop in the oven in the morning or let stand a couple hours and bake. It’s also great for dinner with a big green salad.

===Ingredients===
    * 1 (10-ounce) package frozen spinach, thawed
    * 1 tablespoon extra-virgin olive oil
    * 1 large onion, finely chopped
    * ½ teaspoon salt, divided
    * Coarsely ground black pepper
    * ¼ teaspoon freshly grated nutmeg
    * 8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)
    * 1 cup (6 ounces) crumbled goat cheese
    * 1 cup shredded sharp Cheddar cheese
    * 2¾ cups 2% reduced-fat milk
    * 8 eggs
    * 1 to 2 tablespoons whole-grain mustard
    * 2 teaspoons minced fresh rosemary
    * 1 tablespoon minced fresh thyme or 1/2 teaspoon dried

===Instructions===
  - Place thawed spinach in colander and squeeze out excess water. Chop finely.
  - Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat.
  - Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.
  - Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.
  - Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.
  - Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10. 

tags: vegetarian

source: http://www.relishmag.com/recipes/view/38839/herbed-spinach-goat-cheese.html