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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.


  • 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


  1. Place thawed spinach in colander and squeeze out excess water. Chop finely.
  2. 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.
  3. 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.
  4. Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.
  5. Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.
  6. 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

recipes/breakfast_items/herbed_spinach_and_goat_cheese_strata.txt · Last modified: 2017/12/19 19:42 by admin