triple-cheese spinach strata
March 21, 2011 § 9 Comments
Just a quick note to say I’ve started contributing recipes to the new online magazine Honest Cooking, starting with this luxurious breakfast strata. It’s rich, creamy, and can be made in advance for maximum morning laziness. Recipe is below, and more info is here!
Triple-Cheese Spinach Strata with Sundried Tomatoes and Peppers
Yield: Serves 4, but easily doubled in a 9 by 13-inch casserole.
1/4 cup chopped dry-packed sundried tomatoes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
6 ounces frozen spinach, thawed
1/2 cup chopped roasted red peppers
1/2 teaspoon salt, divided
5 cups cubed French or Italian bread, crusts removed (about 1/2 pound)
4 large eggs
1 cup milk
1/4 cup heavy cream
1 tablespoon Dijon mustard
Pinch freshly ground pepper
1/3 cup ricotta
1 cup gruyère, grated
1/2 cup parmesan, finely grated
Cover sundried tomatoes with boiling water and let sit for 15 minutes. Drain off water. Squeeze handfuls of spinach to remove as much water as possible, and then chop.
Over medium-low heat, heat butter until no longer bubbling. Saute onion until softened and translucent, about 5 minutes. Add garlic, stir until golden, about 30 seconds. Stir in spinach, peppers, sundried tomatoes and 1/4 teaspoon salt. Stir until mixture is dry, about 1 minute, then remove from heat.
In a buttered 8-inch square casserole, layer half of bread cubes. Spread over half of spinach mixture, then spoonfuls of half of ricotta. Scatter over half of gruyère and parmesan. Repeat layering.
In a medium bowl, whisk together eggs, milk, cream, mustard, 1/4 teaspoon salt, and pepper. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate overnight.
In the morning, remove casserole from the fridge and let sit while preheating oven to 350°F. Bake casserole until browned and cooked through, about 45-50 minutes.