Spinach and Gruyere Cheese Strata

Spinach and Gruyere Cheese Strata

INGREDIENTS:

• 10 oz frozen spinach, thawed in cheesecloth and squeezed until dry
• 1 leek, white and light green parts only, finely chopped
• 3 tablespoons unsalted butter
• 8 cups of hearty bread or bagels, cut into 1-inch cubes
• 6 oz Gruyere, grated
• 2 oz Parmesan, grated
• 9 eggs
• 2 cups milk
• 2 tablespoons Dijon mustard
• Nutmeg, salt and black pepper

DIRECTIONS:

In a large skillet, saute the leeks in butter over medium heat until soft, about five to eight minutes. Whisk together eggs, milk, and mustard, season with salt and pepper. In a buttered casserole dish arrange the bread. Lay leeks atop the spinach on top of the bread and then sprinkle with cheese. Pour in the egg mixture and grate nutmeg over the entire dish. Cover and pop in the fridge for at least eight hours before cooking. Remove from the fridge while you preheat the oven to 350 degrees F. Bake uncovered for 45-55 minutes, until golden brown and puffy.

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