Ham, Gruyère and Spinach Strata

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

 

Whip up Ham, Gruyère and Spinach Strata for a filling breakfast or brunch dish. It's a great dish for using leftover holiday ham.

Yield:

Serves: 8

Recipe Time

Prep: 30 Minutes
Chill: 2 Hours
Cook: 43 Minutes

Nutritional Information

Calories 458
Fat 31 g
Satfat 17 g
Protein 22 g
Carbohydrate 24 g
Fiber 3 g
Cholesterol 305 mg
Sodium 879 mg

Ingredients

3 tablespoons unsalted butter
1 large onion, finely diced (about 2 cups)
10 ounce frozen spinach, thawed and squeezed dry
1 1/2 cups whole milk
1 1/4 cups heavy cream
8 large eggs
1 cup coarsely shredded Gruyère
2 teaspoons Dijon mustard
Salt and pepper
1/8 teaspoon nutmeg
1 clove garlic, crushed
6 cups cubed Italian bread (1-inch cubes)
1 cup diced ham

Preparation

1. Melt butter in a skillet over medium heat. Sauté onion 6 minutes. Stir in spinach; remove from heat. In a bowl, whisk remaining ingredients through nutmeg.

2. Rub a 9-by-13-inch baking dish with garlic; discard. Spread bread in dish; top with onion mixture and ham. Add milk mixture. Press into bread. Cover with foil; chill 2 hours or overnight.

3. Preheat oven to 350ºF. Bake, covered, until set, about 30 minutes. Uncover, scatter with rest of cheese; bake 10 minutes. Move rack to highest position; preheat broiler to high. Broil until golden, about 3 minutes. Serve.

Note:

December 2013