Spinach and Cheese Strata

This cheesy, aromatic strata is good for breakfast, lunch or dinner, making it a true multi-tasker! We used parmesan and Gruyere cheese, but you can experiment with your own choice of cheese, if you like.

PREP TIME: 30 minutes
COOK TIME: 1 hours 15 minutes

1 pound spinach leaves, blanched and drained
3 tablespoons butter
1 large yellow onion, chopped
3 garlic cloves, minced
About 8 cups French or sourdough bread, cut into 1" cubes
6 ounces (1-1/2 cups) coarsely grated Gruyere
2 ounces (2/3 cup) finely grated parmesan
9 large eggs
2-3/4 cups whole milk
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground nutmeg

Melt butter in a large sauté pan over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.

Butter a 3-quart (or 9x13-inch) baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture.Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.

In a large bowl, whisk the eggs. Add the milk, Dijon mustard, salt, pepper and nutmeg and whisk until combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.

Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-75 minutes. Let stand 10-15 minutes before serving.