Spinach & Cheese Strata

Tested & Perfected Recipes


This elegant brunch strata — really a savory bread pudding with spinach, cheese and cubes of bread baked in custard — is ideal for entertaining. You do all of the preparation the night before and then let it rest in the fridge overnight. The next morning you simply turn the oven on, place the strata in, and effortlessly wait for brunch to emerge. It’s a ‘wow’ dish so you can keep the sides simple: crispy bacon, a Strawberry & Orange Fruit Salad and Mimosas would be perfect.


Before we get started, a few words about the ingredients. It’s important to use good quality cheese. The recipe calls for a combination of Gruyère and Parmigiano-Reggiano cheese but since they are both expensive, it’s fine to substitute something else; just use a good melting cheese with bold flavor, like extra sharp cheddar. The recipe is pretty flexible so you can play around with different sautéed vegetables depending on what you have on hand. Some cooked sausage or pancetta would also be good — just be sure to reduce the salt in the recipe to a scant teaspoon or the dish will be way too salty.

Begin by squeezing all of the water out of the spinach. This will take a few minutes — you won’t believe how much water is in there! Take your time; it’s important to get it all out.


Melt the butter in a sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.


Add the spinach and garlic and cook a few minutes more.


Layer a third of the bread in a buttered 3-quart baking dish.


Top with a third of the spinach.


Followed by a third of each cheese.


Repeat layering twice, ending with the cheese.


Make the custard by combining the eggs, half-and-half-Dijon mustard salt, pepper and nutmeg.


Pour evenly over top of the strata.


Then cover and refrigerate for at least one hour or overnight.


Bake for about 75 minutes, until puffed, set and golden all over.


Note: My starting point for this recipe was this popular strata originally published in Gourmet magazine. I increased the spinach; amped up the flavor by adding garlic and increasing the salt; and swapped the milk for half-and-half and reduced the baking temperature from 350°F to 325°F for a creamier texture.

My Recipe Videos

Spinach & Cheese Strata

Servings: 8-10
Prep Time: 30 Minutes
Cook Time: 75 Minutes
Total Time: 1 Hour 45 Minutes, plus at least one hour to sit in the fridge


  • 1 pound bag chopped frozen spinach, thawed
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped (about 2 cups)
  • 3 garlic cloves, minced
  • 12 ounces (3/4 pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
  • 6 ounces (1-1/2 cups) coarsely grated Gruyère
  • 2 ounces (2/3 cup) finely grated Parmigiano-Reggiano
  • 9 large eggs
  • 2-3/4 cups half-and-half
  • 2 tablespoons Dijon mustard
  • 1-3/4 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg


  1. Squeeze handfuls of spinach to remove as much liquid as possible.
  2. Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
  3. Butter a 3-quart (or 9x13-inch) baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
  4. In a large bowl, whisk the eggs. Add the half-and-half, Dijon mustard, salt, pepper and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
  5. Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-75 minutes. Let stand 10-15 minutes before serving.
  6. Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be 10-15 minutes less.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 483
  • Fat: 30g
  • Saturated fat: 16g
  • Carbohydrates: 30g
  • Sugar: 4g
  • Fiber: 4g
  • Protein: 25g
  • Sodium: 1117mg
  • Cholesterol: 280mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • This is one of my favorite brunch recipes and I’m always asked to bring it! I admittedly don’t usually measure anything and probably use a bit more salt, also throw a little red pepper flake in with the spinach when it’s sautéing. I’ve made it with ciabatta and on the rare occasion I have some leftover challah, but no matter what I do it is always a hit.

    • — Julie on October 4, 2018
    • Reply
  • Can this strata be assembled ahead then baked the next day?

    • — Liza H on September 15, 2018
    • Reply
    • Sure, Liza – that should be fine. Enjoy!

      • — Jenn on September 15, 2018
      • Reply
  • I am having people over for World Cup FINAL game and it’s at 8am (What was I thinking?). In any case, thinking of making 2 of these but wanted to sub chorizo fot spinach on one of them. Do you think it would work? Would I need to change cooking time?

    • — Nancy A on July 10, 2018
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    • Hi Nancy, I’d check out my Savory Sausage and Cheddar Bread Pudding and use that recipe instead. Hope that helps!

      • — Jenn on July 10, 2018
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  • I have made this delicious strata several times for guests – it ‘s always a hit! I bake it in 2 dishes, so that I can freeze one for a later use. Last time I made it, I subbed small florets of broccoli for the spinach – WOW! Added crunch and great flavor… also the salad spinner works very well to get all the moisture out. I admit that squeezing spinach is somewhat messy. This is in my regular rotation for brunch served to guests. Since it’s a make-ahead, it’s really easy… fresh fruit and perhaps yogurt is all you need to complete the meal

    • — Carol Halla on May 19, 2018
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  • Hi jenn, Do I need to cover with foil to bake? I want to make for mother’s day Thanks again

    • — Fanny on May 11, 2018
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    • Hi Fanny, the strata does not need to be covered. Hope you enjoy!

      • — Jenn on May 11, 2018
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  • I am shocked that so many people like this recipe. I felt like it was going to be bland but thought I would give it a shot. It was a bland, bready mess. Just had no flavor and I even added extra garlic and spinach. We all politely ate a piece and then I promptly threw away the rest of it. Yuk. I would give less than one star if possible.

    • — Cray on April 18, 2018
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    • So sorry this didn’t work out for you.

      • — Jenn on April 18, 2018
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  • I had some trouble fitting this into a 3-qt. casserole, even though I weighed the bread and measured all the ingredients. I ended up transferring it to a 13×9 casserole dish, and it was still a tight fit, so I took out a bit and baked it separately in two custard cups. Even with all the messing around with the “layers,” it turned out beautifully. I really appreciated being able to put it together the night before; I got home from church on Easter Sunday and popped it into the oven and it was ready for brunch. It made a great main dish for my husband, who doesn’t eat meat, and the rest of us loved it with our ham. Easy and delicious!

    • — Vicki Frederick on April 4, 2018
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  • Hi Jen, I’d like to make the strata this weekend but there’s no such thing as half & half in Tunisia. Can I use 1 cup of heavy cream (crème fraîche) and 1 3/4 cup of milk instead? Thanks!

    • — Marine on March 28, 2018
    • Reply
    • That will work, Marine – just use whole milk if possible.

      • — Jenn on March 28, 2018
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      • Thanks! Turned out awesome, as usual 😉

        • — Marine on April 2, 2018
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  • I’d like to bake this strata for Easter brunch but will not have time to bake the full 70-75 minutes after church. Do you have a suggestion for partially baking before, then refrigerating and finishing after? Thanks!

    • — Anne on March 11, 2018
    • Reply
    • Hi Anne, I’d suggest fully baking it. When you return from church, cover it tightly with foil, then reheat it at 325 degrees until hot in the center, probably about 35 – 40 minutes. Hope you enjoy!

      • — Jenn on March 12, 2018
      • Reply
  • I love this dish! Made this for brunch and lunch both. I tweaked it a little by adding broccoli, and/ or grilled chicken. Turned out really well. Everybody loved it.

    • — sutapa baksi on March 6, 2018
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  • I made this for a brunch baby shower and it was perfect. I got so many complements on it. Served with a pound/coffee cake and fruit salad.

    • — Elizabeth Daming on March 6, 2018
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  • I wanted to like this recipe and was so excited to try it. I followed the directions carefully but this casserole did not impress my family. Cooking time, straight out of the refrigerator, was too long. I was a little embarrassed that no one wanted to eat or even try it. I ate a small portion because I didn’t want to be wasteful but I threw the remainder of it away.

    • — S. Winn on February 26, 2018
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  • This is fantastic! I greased the pan with pesto and used ciabatta bread. This is very delicious!

    • — Mary on February 20, 2018
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  • Delicious recipe, Jen. Made it with frozen spinach but now would like to make it with sauteed fresh spinach. Any idea how much fresh spinach it would take? I like a little more spinach. Or maybe it wouldn’t work. Thank you for great workable recipes and fresh ideas.

    • — Vivienne on February 20, 2018
    • Reply
    • Glad you like the recipes! Yes, fresh spinach will work here; you’ll need about 1.5 lbs. Just make sure you drain it like you would with the frozen spinach.

      • — Jenn on February 20, 2018
      • Reply
  • Excellent breakfast casserole. My family loved it. I used grueyere instead of fontina since I mistakenly thought I had fontina on hand and did not. Excellent!

    • — Lynn D on February 19, 2018
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  • I had been wanting a strata recipe for awhile and recently made this one. It is definitely a keeper! I froze a section of it to take to my sister who is vegetarian. It freezes well. Only change I did for convenience was I used minced garlic in a jar, and instead of Gruyere cheese I substituted a soft Swiss cheese I had on hand already. I will be making this time and time again!

    • — Cindy Berner on February 1, 2018
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  • Really love your recipes, but being in the UK i am sometimes confused about some of the ingredients. Is half and half milk or cream, presumably low fat?

    • — Jane Dick on January 26, 2018
    • Reply
    • Hi Jane, Glad you like the recipes. 🙂 Yes, half and half is exactly that – half milk and half cream. In the UK, I believe it’s referred to as half cream. Hope that helps!

      • — Jenn on January 26, 2018
      • Reply
  • I made this strata for a brunch we hosted in November. My husband and our group of friends loved it so much that when a friend organized a Christmas brunch in December, she asked me to make it again. It’s that good!

    • — Ann C on January 25, 2018
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  • This was delicious – and a nice change from the heavy meat strata we’ve always had at Christmas. Used ciabatta rolls. The texture was creamier than I’ve had before – and it tasted lighter (never mind all the cheese and half and half!). Have a family member who hates onion. Another person doesn’t like meat, and I was worried it would be bland without the onion. I did use the garlic and it was plenty flavorful. This will be a new regular holiday dish – it suits the vegetarians and the “I hate onions” crowd too! Try it!

    • — M on December 31, 2017
    • Reply
  • I’ve really enjoyed going through the recipes on this site (my go-to site ever since Thanksgiving when I made the delicious stuffing). Thank you.

    This was a lot richer than I had anticipated, and I ended up eating most of it over a few days to prevent it from going to waste. (I hadn’t thought carefully about my eaters…Kids picked at it. And I sense there was too much richness for their moms, who politely made positive comments about how it looked, but perhaps were appalled by the siege against their diet and exercise programs.)

    • — Esther on December 31, 2017
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  • This looks so good. I can’t wait to try it.

    I wanted to share a secret for squeezing the water out of spinach. I put the whole thawed out package of spinach in my potato ricer and squeeze the heck the out it. It only takes a few seconds to get all the water out, and I just put the ricer in the dishwasher when I’m done.

    • — Dawn on December 30, 2017
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  • Strata was a big hit for our Christmas brunch! The only ingredient I changed was the cheese. I had a block of Kerry Gold cheese, it was a combo of gruyere, cheddar and Parmesan. It cooked perfectly and was delicious! Thank you Jen! Keep your great recipes coming😁

    • — Cindy on December 27, 2017
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  • Hello, This looks amazing and can’t wait to try this. I am making this for a brunch tomorrow at my niece’s home. Can I bake ahead in morning and reheat? Or should I bake right before we leave take there warm? Thanks!

    • Hi Donna, I’d bake it in the morning and take it there warm – should be perfect!

      • — Jenn on December 16, 2017
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  • Can you make this ahead the night before and refrigerate for 10+ hours?

    • — Nadine Chiarito on December 10, 2017
    • Reply
    • Yep – hope you enjoy!

      • — Jenn on December 10, 2017
      • Reply
  • Hi Jen. This looks awesome. How would I split it in two to give to two different new moms? Put in pie plates? Cooking time?
    Thank you for your amazing recipes.

    • — Vivian on December 6, 2017
    • Reply
    • Glad you like the recipes! I’d suggest baking this in two 8 x 8 dishes. Cooking time should be about the same, but keep an eye on it.

      • — Jenn on December 6, 2017
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  • A wonderful recipe! I reduced the amount of onions by 1/2 per family preference and substituted 1/2 the amount of half-and half with 2% milk to reduce a bit of the fat. Upon making it a subsequent time, I had leftover ham, so I diced about a cup and added it. Your recipes are always perfect as they are, but I also think the mark of a good recipe is one that you can make basic adjustments to for personal taste and still have it turn out well. Your recipes are consistently dependable and delicious!

  • I will be making this Strata for a brunch tomorrow. I find the salt content high.
    Can I reduce it and maybe put in some Canadian Bacon? Thank you, Maggi

    • Sure, Maggie – I’d love to know how it turns out.

      • — Jenn on December 2, 2017
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  • Made this for a wine tasting event featuring Merlot and it was a hit. Cut into small bite size pieces. Only change, I added bacon.

    • — Kathy on November 30, 2017
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  • This is a favorite recipe in our home. Could I add smoked salmon to it?

    • — Nickie on November 30, 2017
    • Reply
    • Definitely!

      • — Jenn on November 30, 2017
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  • I made this the night before Thanksgiving. I used leftover sourdough bread. My niece popped it into the oven in the morning. It was very crunchy on top due to the sourdough. We enjoyed it. Next time I will grease the pan more! The pan has been soaking for hours… oh well!!! We are prepping the holiday dinner. No worries!

    • — Terrie on November 23, 2017
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  • Wow! Amazing! What’s the best way to store leftovers? Thanks so much!

    • — Sara B. on October 28, 2017
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    • Glad you enjoyed it, Sara! Leftovers should be covered and stored in the fridge.

      • — Jenn on October 30, 2017
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  • Jenn,
    looking for a kugel substitution for brunch with our family. want a warm dish. your spinach and cheese strata is a possibility, but would rather use something without bread because we are having bagels and smoked salmon. any other suggestions? can always go to the blintzes, but would rather include some veggie something. any suggestions? I know you are busy, but if you have time in your schedule, I would love your suggestions.

    • — roz ehudin on October 24, 2017
    • Reply
  • I made this for a brunch this past Sunday and it got rave reviews from everyone. I made exactly as the recipe called for except had a 20 oz. package of spinach so I used it all. Had a few pieces left over that reheated well the next day.

    • — Sharon Long on September 14, 2017
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    • Can I halve the recipe for an 8×8 pan?

      • — Linda on October 3, 2018
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      • Sure, Linda, that will work. Enjoy!

        • — Jenn on October 3, 2018
        • Reply
  • Hi Jenn, I have a ton of kale ! Is there any way to substitute kale for spinach if I cook the heck out of it?

    • — Sue Shortley on September 7, 2017
    • Reply
    • Yes, Sue, I think it would work. LMK how it turns out!

      • — Jenn on September 8, 2017
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      • Friends of ours recently introduced this to us and made it with kale and it was delicious. We are trying it out ourselves for the first time tomorrow for my son’s birthday, this time with spinach and Gouda and a hard Italian cheese blend in place of parm reg.

        • — Shelley on August 17, 2018
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  • This was so simple and tasted incredible! Your recipes make me look like an great cook. I can’t wait for your cookbook – it is going to be my standby gift for everyone!

    • — LeAnn Hasness on September 6, 2017
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  • Hello Jen. I love this strata! It came out perfect. I would like to try it with store bought croissant instead Italian bread, do u think will b ok?

    • — BETSY HOGAN on September 1, 2017
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    • Yep 🙂

      • — Jenn on September 2, 2017
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  • Hi!

    I was wondering what i could use instead of half and half .How about a light cooking crea m or greek yogurt??

    • — Francesca on August 19, 2017
    • Reply
    • Hi Francesca, You could try milk, but the strata won’t be nearly as rich.

      • — Jenn on August 19, 2017
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  • I have not made this recipe, but wanted to share a handy tip which some people may already know about.
    Whenever I need to drain spinach, I put it in my ricer and squeeze. This really gets all the water out. Someone told me this once and it has made such a difference, not only the amount of water I can get out, but the amount of time it saves me. I use it for all greens.

    • — Cathy on July 12, 2017
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  • Can I freeze this before baking? I would like to make several casseroles for a large group and freeze since I won’t have time to prepare the day before my party

    • — Jackie Greiner on July 8, 2017
    • Reply
    • Hi Jackie, If you want to freeze it, I’d recommend freezing it after baking. When you’re ready to serve it, I defrost it in the fridge overnight. Before putting it in the oven, cover it tightly with foil, then reheat it at 325 degrees until hot in the center, probably about 40 minutes. Hope everyone enjoys!

      • — Jenn on July 11, 2017
      • Reply
  • Made this for breakfast this morning and it was really good! I had some bacon in the freezer so I chopped that up and cooked it, then cooked the onions, garlic, and spinach in some of the bacon grease. I also had a random mix of cheeses to use up what I had (fontina, cheddar, and mozzarella). Definitely a keeper!

    • — Celia on June 25, 2017
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  • Served this for a brunch. My husband said it was much to “bread-y”. I liked it but also felt it was a little dense and could have used a little more liquid. I was unable to find Italian sandwich bread in the bread aisle of our local Walmart. Ended up purchased an whole, unsliced loaf of Italian bread in the bakery department. I used my Salter-brand electronic kitchen scale to weigh out 12 ounces of bread cubes so I’m not sure what happened. Perhaps I squeezed the spinach too dry or the type of bread I ended up using was dryer than normal. I did enjoy the flavor of the spinach and my 3-cheese selection (gruyere, cheddar and Parmigiano Reggiano) in the casserole. Next time I think I will add a little pre-cooked breakfast or Italian sausage as well. Hopefully I can find a sliced Italian sandwich bread as well.

    • — Ellie O on June 22, 2017
    • Reply
  • This was terrific. I used milk instead of half and half just to count calories. Still wonderful.

    • — Erin on June 19, 2017
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  • How could I substitute egg whites for some of the whole eggs? Thank you!

    • — Kat on June 10, 2017
    • Reply
    • Hi Kat, I believe that 1 large egg is the equivalent of 2 large egg whites, so you’ll want to make sure you have enough eggs. And glad to hear you are only going to do this for some but not all of the eggs in the recipe as I think you’ll get a better result with some full eggs.

      • — Jenn on June 11, 2017
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  • Hi Jen,

    I making the strata for a family dinner but I’m afraid that some of guests do not like spinach, can I substitute it for some other vegetable?

    • — Jenny on May 19, 2017
    • Reply
    • Definitely! Broccoli or mushrooms would both work well. Just be sure to cook them first before adding them.

      • — Jenn on May 19, 2017
      • Reply
  • Jen, your recipes have really kicked up my cooking! Your site is the first place I go for menu planning each week and literally every single dish I’ve made has been raved about by my family. Thanks for making me look so good!

    I made this for Mother’s Day brunch and was a huge hit! I made it the night before and then popped it in the oven the next morning which allowed me to spend time with my son and family rather than in the kitchen. I bought a 10oz bag of spinach as I wanted to add some other veggies. I diced red pepper and sliced some mushrooms and cooked them with the onions and it worked out perfectly. My audience ranged in age from 2 to 75 and everyone cleaned their plate! I served it with a garden salad and homemade buttermilk ranch dressing (recipe from this site) and it was a light, delicious meal.

    • — Elizabeth on May 16, 2017
    • Reply
    • ? Yay!

      • — Jenn on May 16, 2017
      • Reply
  • I was literally in a grocery store parking lot when I received a text invitation to brunch the following day and needed to bring something for 6 people. It was late in the day and I didn’t want to go all the way home to rummage through recipes and couldn’t think of anything significant without some guidance. I pulled up this recipe on my phone, got the ingredients, made that night and served the next morning. WOW, WOW, WOW! Rave reviews from everyone, funny that all thought I’d worked so hard at something so delicious. This is SUPER easy, great for company and simply DELICIOUS!

    • — Jill on May 11, 2017
    • Reply
  • I made this Spinach & Cheese Strata for Easter, and it was a HUGE hit! I will also be making this for an upcoming ‘girls weekend’ at the beach. As suggested by another reviewer, I used the Cheddar/Gruyere Melange (sp?) from Trader Joe’s and it was perfect!. I also love your spinach quiche!

    • — Carol Haas on April 27, 2017
    • Reply
  • How many ounces spinach do you use? Can I use a 10 ounce box?


    • — Sharon Meadows on April 15, 2017
    • Reply
    • 16 ounces (And I’d recommend sticking with that instead of a 10 oz box). Hope you enjoy!

      • — Jenn on April 16, 2017
      • Reply
  • Jenn,
    May I use less eggs for this dish.
    Thank you,

    • — Beya Ghariani on April 12, 2017
    • Reply
    • Hi Beya, if you want to use fewer eggs, I’d cut the other ingredients back accordingly too.

      • — Jenn on April 13, 2017
      • Reply
  • Hi Jan, I would love to try this for our Easter potluck at my parents this Sunday. It would be great to prepare the night before and not have to fuss much with it the following morning when we’d be going to church. However, this might be silly but my concern is that it will take about 20 minutes to get to my parents and after we get there we won’t be eating immediately. Would it be a disaster if I cooked it about 45 minutes at home followed by the last half hour in my parent’s oven?
    Also I have to tell you my husband and I are madly in love with all your recipes! They never fail!! You are such a wonder!
    Thanks! Sharon

    • — Sharon In Atlanta on April 12, 2017
    • Reply
    • Sure Sharon, I think that would be fine. Enjoy!

      • — Jenn on April 13, 2017
      • Reply
  • Hi Jenn, I have made this before for an potluck brunch along with your cheddar and sausage bread pudding and both were fantastic. I was wondering if there were any other veggies that can be used in this along with the spinach (maybe mushrooms? or broccoli?)? For Easter brunch we have quite a few meat dishes and I want to get more veggies in! What vegetable would you recommend to add! I don’t want the flavor to be thrown off by clashing veggies! Also would the recipe need to be altered to account for the extra veggies?

    • — Brie on April 10, 2017
    • Reply
    • Hi Brie, I think you can definitely add more veggies – and broccoli or mushrooms would both work well. Just be sure to cook them first before adding them. I don’t think you need to change the recipe but just be careful not to add too many veggies since they release liquid when they cook. I’m thinking 2 cups cooked veggies would be about right. Please lmk how it turns out!

      • — Jenn on April 11, 2017
      • Reply
      • I used a small package and a half of sliced mushrooms. Cooked them up before cooking the onions in the same pan. It turned out perfectly! Everyone loved it! Thank you again Jenn for another flawless recipe!

        • — Brie on April 21, 2017
        • Reply
  • Can any other type of bread be used?

    • — christina on February 10, 2017
    • Reply
    • Yes Christina, the recipe is pretty flexible that way, so you can use what you have on hand. Enjoy!

      • — Jenn on February 11, 2017
      • Reply
  • Hi. My fridge is small & packed to the hilt. If I make this as meatless, could it stay out overnight for breakfast? Love, love your recipes! “Pinky”

    • — Sheryl "Pinky" Pincus on February 9, 2017
    • Reply
    • Hi Pinky, Unfortunately, this really does need to be refrigerated. Sorry!

      • — Jenn on February 9, 2017
      • Reply
  • Made this recipe for my boyfriend and I but added some back bacon in there and didn’t put any salt in. He and I both LOVED it! Will definitely be making again!!!

    • — Lauren on February 4, 2017
    • Reply
  • This was really a delicious recipe. Since I had two 10 oz boxes of frozen spinach rather than a 1 # bag, I went ahead and used the larger amount of spinach. Also sautéed a red pepper with the onion and spinach since it needed to be used up. Added the dry mustard to the sautéing veggies. Really a hit. Reheated very nicely and my family was very glad there were leftovers.

    • — Sue S. on February 2, 2017
    • Reply
  • I want to make this Saturday morning. I won’t have time Friday night to prepare. Is it okay, if I prepare it Thursday night and refrigerate it Friday and then, bake and serve on Saturday?

    • — Raquel on January 11, 2017
    • Reply
    • Hi Raquel, that should be fine. Hope you enjoy!

      • — Jenn on January 12, 2017
      • Reply
  • Hi Jen, If I’m using fresh spinach how much should I use? I find that fresh has a better flavor

    • — Syeda Fatima on December 27, 2016
    • Reply
    • Hi Syeda, You’d need about 1.5 lbs. Be sure to cook it first, then drain as with the frozen.

      • — Jenn on December 28, 2016
      • Reply
  • If I was wanting to add sausage to this dish, how much would I use and when to incorporate?

    • — Emily on December 21, 2016
    • Reply
    • Hi Emily, Sausage would be a nice addition here. Just be sure to reduce the salt in the recipe to a scant teaspoon or the dish will be too salty. I’d cook the sausage right before or after cooking the spinach, onions and garlic and then mix the 4 things together to use when layering with the bread and cheese.

      • — Jenn on December 21, 2016
      • Reply
      • What are the proportions for sausage.

        • — Jan on September 22, 2017
        • Reply
        • Hi Jan, I think about 3/4 lb would be perfect.

          • — Jenn on September 24, 2017
          • Reply
  • Do you dry the bread?

    • — Barb on December 15, 2016
    • Reply
    • Hi Barb, no, it’s not necessary for this recipe.

      • — Jenn on December 15, 2016
      • Reply
  • Is this considered vegetarian?

    • — Carolina on December 11, 2016
    • Reply
    • Yep!

      • — Jenn on December 12, 2016
      • Reply
  • Jen, I have tried many of your recipes and am in LOVE with them all! I have a question on this one. I bought too much dry “stuffing bread.” Can I use it in this recipe?
    Also please tell me your cookbook will be out in time for Christmas!

    • Hi Mel, so glad you like the recipes! If you’re referring to bread here, that should work, but I wouldn’t recommend packaged stuffing cubes. And my cookbook won’t be released until the Spring of 2018 (so I hope you’re patient :)!

      • — Jenn on November 23, 2016
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  • Perfect brunch or dinner fare! Loved this! Thanks!!!

    • — Janet Miller on October 6, 2016
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  • Hi Jenn, is there any substitute for 1/2 and 1/2? by the way I love your recipes!!! thank you for making meal time so easy and tasty! Giselle

    • — Giselle Gallant on September 16, 2016
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    • Hi Giselle, Glad to hear you like the recipes. I think you could get away with using milk here.

      • — Jenn on September 16, 2016
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  • I made this for breakfast yesterday and it was amazing! I cut the recipe in half, using an 8×8 baking dish, and baked it for about an hour and fifteen minutes. Perfect and delicious. I did use both cheeses in the recipe, which were pricey, so I’m glad it was a success! I also served the strawberry/orange fruit salad with it. Thank you – I will visit often and will be making more recipes from this site, for sure.

    • — Sarah on July 18, 2016
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  • Excellent dish – we used sharp cheddar with the Parmesan reggiano, as suggested

    • — Stephanie on June 25, 2016
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  • Is it possible to freeze, and at what temp to bake frozen?

    • — Maureen on June 23, 2016
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    • Hi Maureen, I haven’t frozen this before, but other readers have successfully. When you’re ready to serve it, I would defrost it in the fridge overnight. Before putting it in the oven cover it tightly with foil, then reheat it at 325 degrees until hot in the center, probably about 35 – 40 minutes. Hope everyone enjoys!

      • — Jenn on June 24, 2016
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  • Made this for Fathers Day breakfast. Was a hit with the family.

    • — Michele on June 20, 2016
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  • what is half &half
    From Australia Adelaide

    • — sharlene on June 17, 2016
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    • Half and half is equal parts whole milk and light cream. Enjoy!

      • — Jenn on June 17, 2016
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  • OnceUponAChef is my go-to recipe site, by far! Quick question: if I have leftover strata, will it keep/warm up well?

    • — Kate on June 9, 2016
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    • Yes Kate, this reheats very nicely!

      • — Jenn on June 9, 2016
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  • Never made a strata before and used this for a brunch. It was delicious andeveryone was asking for the recipe?. Will be putting it on my go to list for sure!

    • — Brigit on May 17, 2016
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  • Excellent! Froze it, defrosted overnight in the fridge, covered in foil, baked at 350° for 45 minutes, as per instructions. Everyone loved it!

    • — Elinor on April 26, 2016
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    • Hi Elanor,

      So, just to be sure, did you bake it before freezing and then just reheat it, or did you freeze it without cooking…,.I love.this recipe and also want it for guests coming!


      • — Katie on April 30, 2016
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      • Hi Katie,

        I cooked it. Froze it. Defrosted overnight. Warmed it up covered, which took 45 minutes.


        • — Elinor on April 30, 2016
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        • Thanks!!

          • — Katie on May 2, 2016
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  • I made this for dinner last night and it turned out beautifully – It was lighter than I thought it would be, which was a nice surprise, and the texture was perfect.
    Another outstanding recipe, thank you!

    • — Mary on April 18, 2016
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  • Could I make this ahead and freeze it?

    • — Elinor on April 10, 2016
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    • Hi Elinor, Its has a lot of dairy, so not sure how well it would freeze. It does refrigerate well, though.

      • — Jenn on April 11, 2016
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      • Thanks Jenn. So not the answer I wanted! LOL. I’m having guests for ten days and much prefer knowing everything is done and in the freezer. I’ve been very successful freezing quiches. Lots of dairy, no?

        • — Elinor on April 11, 2016
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        • Elixir, It’s certainly doable, but just may not be as good as when eaten right after baking. If you go this route, please let me know how it turns out!

          • — Jenn on April 11, 2016
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          • I’ve never been called Elixir before. Gotta love spellcheck. So I do feel badly asking another question, when I didn’t listen to your last answer, but….the gorgeous strata is made and in the freezer. Do you suggest I defrost first or right from freezer to oven? What temperature? For how long? Promise I’ll listen this time. Thank you so much.

            • — Elinor on April 16, 2016
          • Elixir? So sorry :)!! I’m glad you’re giving it a try this way as I’d love to know how it turns out. I would defrost it in the fridge before putting it in the oven and then cover it tightly with foil and reheat it at 325 degrees until hot in the center, probably about 35 – 40 minutes. Hope everyone enjoys!

            • — Jenn on April 16, 2016
  • Is there anything to substitute for the spinach? My mom doesn’t like it. Thanks

    • — Suzanne on March 24, 2016
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    • Suzanne, you could probably use kale or collard greens here instead.

      • — Jenn on March 24, 2016
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  • This recipe was really good. I made it today for a work breakfast party and was a big hit. The only thing I did different was adding about 1/4 cup of chopped sun-dried tomatoes ….. couldn’t help myself and it was a very good addition.

    • — Janice on March 22, 2016
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  • Hi, I’m going to make this tonight for tomorrow morning but I don’t have a 3 quart pan. Can I use a 9×13 glass pan instead and would that equate to halving the recipe? Thank you for your guidance!

    • — Sara on February 20, 2016
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    • Hi Sara, Yes it’s actually the same — I’ll update the recipe as I’m sure other people have the same question.

      • — Jenn on February 20, 2016
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      • Thanks, worked perfectly!

        • — Sara on February 21, 2016
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  • can i make this with gluten free bread? i am a celiac.

    • — betsy on February 18, 2016
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    • Yes Betsy, I think you could get away with using gluten-free bread here. Hope you enjoy!

      • — Jenn on February 18, 2016
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  • Huge fan- love everything i’ve tried from you! i’m wondering about other kinds of bread- what would the impact be if using challah? would you recommend the italian over that?

    • — Anthea on January 27, 2016
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    • I think it’d work well, Anthea — really either one is fine. Enjoy 🙂

      • — Jenn on January 27, 2016
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  • This will be he 3rd potluck breakfast that I have taken this dish to, it is a hit and I love that it is vegetarian! I use the olive loaf from trader joes and a blend of several cheeses it always comes out great! I’m so glad I came across this recipie, so addicting!?

    • — Kelsey P. on January 8, 2016
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  • Hi, i have lots of fresh baby spinach leaves (leftover from a salad that wasn’t made at a recent family gathering). Can I use this instead of frozen spinach, and if so how? Thank you!

    • — Aussieapple on December 31, 2015
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    • Yes, you can definitely use fresh spinach. You’d need to cook it first, then drain as with the frozen.

      • — Jenn on December 31, 2015
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  • I made this yesterday with a combination fresh kale and spinach. Next time I will add more bread. It was still very delicious!

    • — Samantha on December 25, 2015
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  • For the strata is it ok to make it way ahead, like 1 1/2 days ahead, and let it sit in the fridge until baking Christmas morning. Want to make it tonight so Christmas Eve won’t be overloaded. Thanks!

    • — Rebekah sigmon on December 23, 2015
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    • Hi Rebekah, Yes, that should be fine. Hope everyone enjoys it!

      • — Jenn on December 24, 2015
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  • Hi Jenn! I’m preparing some meals in advance of my daughter’s arrival from college. This is one of our favorites!

    Two questions: How will it hold up to re-heating? And, do you still think about a pound of fresh spinach is the right portion to sub for frozen? Thanks in advance and happy holidays to you and your family!

    • — Sandy K. on December 11, 2015
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    • Hi Sandy, Yes, the quiche will reheat nicely and I would suggest about 1 – 1/2 lbs. fresh spinach.

      • — Jenn on December 12, 2015
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  • I made this recipe for an important brunch and it was outstanding. I followed the directions exactly and it looked, smelled and tasted wonderful! I also served homemade waffles with assorted fresh berries for the meal.
    Definitely a keeper and I plan to use it again during the holidays. It is not easy to find elegant brunch dishes.
    Thank you!

    • — Marjorie Cohen on October 29, 2015
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  • Do you think it will be good if it sits for about a 24 hours instead of just overnight?
    Making for break fast for Yom Kippur. Thanks….love your site!

    • — Lauren on September 19, 2015
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    • Hi Lauren, So sorry I’m late to reply. It will be fine to sit for 24 hours.

      • — Jenn on September 24, 2015
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  • I made this and used swirled rye bread and some french bread that I had on hand…it was great, every one loved it. Thanks

    • — brenda hall on August 27, 2015
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  • Just made this for a back to school breakfast for the teachers at my school. Everyone loved it! I used a Gruyere/Cheddar blend from Trader Joe’s and it was perfect. Next time I will try adding bacon or ham.

    • — Ama Jane on August 27, 2015
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  • I made this for a breakfast pot luck at work and it went over fabulously. 3 ofr 4 people asked for the recipe and when it came up for another breakfast pot luck, it was requested again. I have to work at 6 am so it will be in the oven by 4 or 4:30. Thanks for sharing this recipe!!

    • — Brenda on August 6, 2015
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  • If I use fresh spinach….how much do I use?

    • — madelaine on July 14, 2015
    • Reply
    • Hi Madelaine, I’m guessing you’d need about 1.5 pounds.

      • — Jenn on July 16, 2015
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  • Hi, I wondered if this would be okay when it was cold? Doing a cold buffet lunch on Sunday and won’t be able to serve food hot.
    Many thanks
    Kay Frith

    • Hi Kay, It’s really best served hot. Sorry! You might try my Spinach & Gruyere Quiche — that’s good at room temperature (not cold though).

      • — Jenn on July 1, 2015
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  • I have a vegetarian couple coming to our bed and breakfast for 5 nights, so I decided to try this strata with another couple and ourselves this morning. Served it with the citrus salad and received rave reviews. Gruyere is expensive especially in our small town, so I used Trader Joe’s Gruyere/White Cheddar combination I had on hand and it was fantastic!

    • — Rochelle Shugrue on May 7, 2015
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  • I prepared this for a book club brunch and it was a very well received. The gruyere was pricey, but essential. The sandwich bread isn’t something that my neighborhood grocery store carried, but Costco came through with the bread and good cheese. I also made the orange and strawberry salad with Cara Cara oranges, because Costco, and it was especially fabulous. Thank you for making me look like I know how to cook!

    • — Marji on April 18, 2015
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  • Fantastic for brunch. Everyone loved it and it was easy to make. It is very tasty.

    • — Melanie M on April 6, 2015
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  • Several of your recipes call for vegetable oil ,which I never buy. Can I use canola oil instead

    • — Linda schlereth on March 31, 2015
    • Reply
    • Hi Linda, Yes, canola will work just as well.

      • — Jenn on December 12, 2015
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  • I live in a small town and cannot find the Italian sandwich bread. Is there something else that I could use?

    • — Rochelle Shugrue on March 30, 2015
    • Reply
    • Hi Rochelle, Any plain sandwich bread will work just fine.

      • — Jenn on March 31, 2015
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  • Made this strata for dinner tonight. Delicious! I love this site. So happy I came across it one day.

    • — Celine on March 30, 2015
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  • I’d like to make individual portions. What would be the cooktime?

    • — sandy on March 29, 2015
    • Reply
    • Hi Sandy, Depends on the size, but I’d start checking after 30-35 min.

      • — Jenn on March 29, 2015
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  • Is there something else I could use in replacement for Dijon mustard? I’m allergic to wine. I haven’t found a Dijon mustard that doesn’t have wine in the ingredients. I really want to make this for a summer brunch I’m throwing in June, wanted to test it before serving to my husbands boss! Ty!

    • — Maggie on March 26, 2015
    • Reply
    • Hi Maggie, You can leave it out; it will still be delicious.

      • — Jenn on March 26, 2015
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      • Ty!

        • — Maggie on March 26, 2015
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  • How about using fresh spinach? Would I need to cook it first? Thanks!

    • — Karen on March 26, 2015
    • Reply
    • Hi Karen, You could but not sure it’s worth it. You’d need to cook it first, then drain as with the frozen.

      • — Jenn on March 26, 2015
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