Gruyère, Ham, and Spinach Strata
User Reviews
3.9
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Prep Time
30 mins
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Cook Time
55 mins
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Total Time
1 hr 25 mins
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Servings
10
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Calories
423 kcal
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Course
Breakfast
Gruyère, Ham, and Spinach Strata
Description
The Gruyère, Ham, and Spinach Strata features a combination of cubed French bread, diced ham, and sautéed onions mixed with thawed, drained, and chopped spinach. Gruyère and Parmesan cheeses add a sharp, savory dimension to the dish. The overnight soaking of the bread and meat mixture in a custard of eggs, milk, and seasonings softens the bread and melds the flavors. Baking the dish produces a golden crust with a creamy, tender interior. This layered baking method highlights the delicate balance of cheese melting into ham and spinach for a satisfying texture.
Serving this strata warm allows the melted cheeses and savory seasoning to shine. It can be presented as a main dish for breakfast, brunch, or light dinner, paired with a simple green salad or fresh fruit. The quantity makes it suitable for feeding multiple people in one go.
Greasing the baking dish well prevents sticking, and thoroughly squeezing water from the spinach is key to avoiding a soggy strata. Refrigerating the assembled strata overnight helps deepen the flavor and ensures even custard absorption for a moist texture. It’s best baked directly from the refrigerator uncovered to a golden finish.
Ingredients
- 10 ounces spinach thawed, frozen
- 1/2 cup onion diced
- 3 tablespoons butter plus extra for greasing the baking dish, unsalted
- 1 pound ham cut into 1/2 inch cubes
- 16 ounces French bread cut into 1 inch cubes
- 6 ounces gruyere cheese shredded
- 2 ounces Parmesan Cheese shredded
- 2 3/4 cups milk
- 9 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder dry
Instructions
- Grease a 9x13 baking dish with butter.
- Line a strainer with a thick paper towel or cheesecloth. Place the thawed spinach in a the strainer and wrap it in the paper towel before squeezing as much water from it as possible. Once the spinach is drained finely chop it (if needed).
- Heat a large skillet over medium heat and add butter and onions. Saute until onions soften.
- Place spinach in the pan and toss with the onions and butter. Remove from heat and set aside.
- In a large bowl combine the bread cubes, ham cubes, Gruyere cheese, Parmesan cheese, and spinach and onion mixture. Toss everything together until well-mixed.
- Pour the bread mixture into the greased baking dish.
- In the now empty bowl add the eggs, milk, mustard, salt, and pepper. Whisk together until fully combined.
- Pour the egg mixture over the bread mixture in the baking dish. Cover the dish with plastic wrap and place in the refrigerator overnight (8-24 hours).
- When ready to bake the strata remove it from the refrigerator and let sit our for about an hour.
- Preheat oven to 350 degrees F.
- Bake uncovered for 45-60minutes or until puffed, golden brown, and cooked through. If using an instant read thermometer the internal temperature in the center should be 165 degrees F.
- When it has finished baking remove from the oven and let stand for 15-20 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 237mg | 79% |
| Sodium | 1358mg | 57% |
| Potassium | 465mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3945IU | 79% |
| Vitamin C | 13mg | 14% |
| Calcium | 409mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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