Description
Delicious spinach artichoke strata perfect for brunch or any gathering.
Ingredients
Scale
- 1 pound fresh spinach leaves, washed and drained
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 can artichoke hearts, in water – drained, patted dry, and chopped
- 1 large loaf rustic bread, cubed – about 8 cups
- 2 cups shredded gruyere cheese or similar
- 1 cup parmesan cheese, shredded
- 9 large eggs
- 2 cups half-and-half
- 1 1/21/2 teaspoons kosher salt
- 1/41/2 teaspoon ground black pepper
Instructions
- Whisk the Egg Mixture: Start by whisking together 9 large eggs, 2 cups half-and-half, 1 1/21/2 teaspoons kosher salt, and 1/41/2 teaspoon ground black pepper until well blended. You should see a light frothy texture when done. Be careful not to overmix; a little air will help with fluffiness.
- Layer the Bread: Cut the day-old rustic bread into cubes. Layer the bread in a greased 9×13 baking dish, creating a nice base. It should feel soft yet slightly crusty. If your bread is too fresh, it won’t absorb the egg mixture properly.
- Add the Spinach and Artichokes: Fold in the 1 pound fresh spinach leaves and the chopped 1 can artichoke hearts into the egg mixture. This adds vibrant color and essential flavors throughout every bite.
- Pour the Mixture: Pour the egg and vegetable mixture evenly over the layered bread. Ensure it saturates every piece so that they all cook properly.
- Let it Chill: Cover the baking dish with aluminum foil and let it chill in the refrigerator for at least 2 hours. This step allows the bread to soak up the egg mixture thoroughly, resulting in even flavors.
- Bake to Golden Perfection: Preheat oven to 375 degrees F. Bake your strata until the top is golden brown and puffs up beautifully, which should take about 1 hour and 20 minutes. The delightful aroma will fill your kitchen!
- Cool & Serve: Allow the strata to cool for a few minutes before slicing. Check that the edges are firm while the inside remains soft. Be patient and let it set for the ideal serving shape.
Notes
- Storage Tips: Cover leftovers and refrigerate. For the best quality, consume within 3 days. Reheat in the oven before serving.
- Expert Tips: Ensure you use day-old bread to avoid a soggy texture; the bread should soak adequately in the egg mixture. If the egg mixture does not set properly, extend the baking time if the center is still jiggly. For a lighter version, use a combination of low-fat cheeses to prevent greasiness.
- Reheating Instructions: To reheat, place in a preheated oven at 350 degrees F and heat for about 15-20 minutes until warmed through.
- Serving Suggestions: Pair the Spinach Artichoke Strata with a fruit salad and yogurt. It can also be served with banana muffins and accompanied by coffee or freshly squeezed juice.
- Recipe Variations: Replace gruyere cheese with cheddar for a sharper flavor, or add mushrooms or zucchini for more vegetables. Incorporating diced prosciutto can create a meaty version.
- Ingredient Notes: Use rustic bread that is crusty and day-old for optimal absorption without becoming too soggy. You can use gluten-free bread as a substitute for those with dietary restrictions. Always look for fresh spinach leaves that are vibrant in color, avoiding any wilted or yellowing leaves.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg