Spinach & Cheese Strata
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Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.
A strata is a layered casserole made with bread, eggs, cheese, and sometimes vegetables or meat (strata means layers). Think of it as a savory bread pudding or breakfast casserole. This spinach version is richly flavored with Gruyère, Parmesan, and Dijon mustard. It’s the perfect vegetarian brunch dish to feed a crowd. You do all of the preparation the night before, let the strata rest in the fridge overnight, then pop it in the oven in the morning. As it bakes, it puffs up like a cheese soufflé, making it a real showstopper. The strata does fall a bit as it cools, but it’s still impressive. For an elegant brunch, serve the strata with bacon (for perfectly crispy bacon, learn how to cook bacon in the oven), a strawberry & orange fruit salad, and mimosas.
Table of Contents
What You’ll Need To Make Spinach & Cheese Strata
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, feel free to substitute other good melting cheeses 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 be a nice addition; just be sure to reduce the salt in the recipe to a scant teaspoon or the strata will be way too salty.
Be sure to squeeze all of the water out of the spinach. Take your time; it’s important to get it all out or the strata will be watery.
Step-By-Step Instructions
Melt the butter in a skillet 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 cubed bread in a buttered 3-quart or 9×13-inch 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 whisked eggs, half-and-half-Dijon mustard salt, pepper and nutmeg.
Whisk evenly to combine.
Pour evenly over top of the strata, then cover and refrigerate for at least one hour or overnight.
Bake for about 70 to 80 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; swapped the milk for half-and-half; and reduced the baking temperature from 350°F to 325°F for a creamier texture.
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Spinach & Cheese Strata
Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.
Ingredients
- 1 pound bag chopped frozen spinach, thawed and squeezed as dry as possible
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped (about 2 cups)
- 3 garlic cloves, minced
- 12 ounces (¾ pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
- 6 ounces (1½ cups) coarsely grated Gruyère
- 2 ounces (⅔ cup) finely grated Parmigiano-Reggiano
- 9 large eggs
- 2¾ cups half-and-half
- 2 tablespoons Dijon mustard
- 1¾ teaspoons salt
- ¾ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Instructions
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
- 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.
- In a large bowl, whisk the eggs. Add the half-and-half, 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.
- Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.
- 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 about 10 minutes less.
Nutrition Information
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- 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.
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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
Sure Sharon, I think that would be fine. Enjoy!
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?
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!
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!
Can any other type of bread be used?
Yes Christina, the recipe is pretty flexible that way, so you can use what you have on hand. Enjoy!
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”
Hi Pinky, Unfortunately, this really does need to be refrigerated. Sorry!
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!!!
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.
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?
Hi Raquel, that should be fine. Hope you enjoy!
Hi Jen, If I’m using fresh spinach how much should I use? I find that fresh has a better flavor
Hi Syeda, You’d need about 1.5 lbs. Be sure to cook it first, then drain as with the frozen.
If I was wanting to add sausage to this dish, how much would I use and when to incorporate?
Thanks!
Emily
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.
What are the proportions for sausage.
Hi Jan, I think about 3/4 lb would be perfect.
Do you dry the bread?
Hi Barb, no, it’s not necessary for this recipe.
Is this considered vegetarian?
Yep!
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 :)!
Perfect brunch or dinner fare! Loved this! Thanks!!!
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
Hi Giselle, Glad to hear you like the recipes. I think you could get away with using milk here.
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.
Excellent dish – we used sharp cheddar with the Parmesan reggiano, as suggested
Is it possible to freeze, and at what temp to bake frozen?
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!
Made this for Fathers Day breakfast. Was a hit with the family.
what is half &half
From Australia Adelaide
Half and half is equal parts whole milk and light cream. Enjoy!
OnceUponAChef is my go-to recipe site, by far! Quick question: if I have leftover strata, will it keep/warm up well?
Yes Kate, this reheats very nicely!
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!
Excellent! Froze it, defrosted overnight in the fridge, covered in foil, baked at 350° for 45 minutes, as per instructions. Everyone loved it!
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!
Thanks!!
Katie
Hi Katie,
I cooked it. Froze it. Defrosted overnight. Warmed it up covered, which took 45 minutes.
Enjoy,
Elinor
Thanks!!
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!
Could I make this ahead and freeze it?
Hi Elinor, Its has a lot of dairy, so not sure how well it would freeze. It does refrigerate well, though.
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?
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!
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.
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!
Is there anything to substitute for the spinach? My mom doesn’t like it. Thanks
Suzanne, you could probably use kale or collard greens here instead.
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.
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!
Hi Sara, Yes it’s actually the same — I’ll update the recipe as I’m sure other people have the same question.
Thanks, worked perfectly!
can i make this with gluten free bread? i am a celiac.
Yes Betsy, I think you could get away with using gluten-free bread here. Hope you enjoy!
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?
I think it’d work well, Anthea — really either one is fine. Enjoy 🙂
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!?
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!
Yes, you can definitely use fresh spinach. You’d need to cook it first, then drain as with the frozen.
I made this yesterday with a combination fresh kale and spinach. Next time I will add more bread. It was still very delicious!
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!
Hi Rebekah, Yes, that should be fine. Hope everyone enjoys it!
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!
Hi Sandy, Yes, the quiche will reheat nicely and I would suggest about 1 – 1/2 lbs. fresh spinach.
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!
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!
Hi Lauren, So sorry I’m late to reply. It will be fine to sit for 24 hours.
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
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.
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!!
If I use fresh spinach….how much do I use?
Hi Madelaine, I’m guessing you’d need about 1.5 pounds.
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).
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!
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!
Fantastic for brunch. Everyone loved it and it was easy to make. It is very tasty.
Several of your recipes call for vegetable oil ,which I never buy. Can I use canola oil instead
Hi Linda, Yes, canola will work just as well.
I live in a small town and cannot find the Italian sandwich bread. Is there something else that I could use?
Hi Rochelle, Any plain sandwich bread will work just fine.
Made this strata for dinner tonight. Delicious! I love this site. So happy I came across it one day.
I’d like to make individual portions. What would be the cooktime?
Hi Sandy, Depends on the size, but I’d start checking after 30-35 min.
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!
Hi Maggie, You can leave it out; it will still be delicious.
Ty!
How about using fresh spinach? Would I need to cook it first? Thanks!
Hi Karen, You could but not sure it’s worth it. You’d need to cook it first, then drain as with the frozen.