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Ham, Gruyère and Spinach Strata

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

 

Prep time 30 mins
Chill time 2 hrs
Cook time 43 mins
Yield Serves: 8
Whip up Ham, Gruyère and Spinach Strata for a filling breakfast or brunch dish. It's a great dish for using leftover holiday ham.

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

Nutrition Information

  • calories 458
  • fat 31 g
  • satfat 17 g
  • protein 22 g
  • carbohydrate 24 g
  • fiber 3 g
  • cholesterol 305 mg
  • sodium 879 mg

How to Make It

  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.