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