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