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spinach and cheese strata | smitten kitchen
betty has cooked this
"I made this for Christmas Eve 2009 brunch for Jake, Jenn, Morri and us. It came out of the oven all fancy looking and delicious! This was the first time I have grated my own nutmeg--so tasty and much softer for grating than I thought it would be. So I grated up a lot more than I needed, and probably doubled the amount. It wasn't too much, though. It took longer to bake than the recipe said. I loved making it the night before and just putting it in the oven the next morning! I've always been deliriously happy with Deb's recipes at smittenkitchen.com." - betty
- 1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped -- I used 15 oz chopped frozen spinach
- 1 1/2 cups finely chopped onion (1 large)
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
- 6 ounces coarsely grated Gruyère (2 cups)
- 2 ounces finely grated parmesan (1 cup)
- 2 3/4 cups milk
- 9 large eggs
- 2 tablespoons Dijon mustard
