Description
This Spinach Artichoke Strata is a savory and comforting layered casserole perfect for brunch or a satisfying breakfast. Featuring caramelized onions, fresh spinach, artichoke hearts, Gruyère, and Parmesan cheese, soaked in a custardy egg and cream mixture, then baked until golden and set. The combination of tender bread cubes and rich vegetables makes it a crowd-pleasing dish that’s both hearty and flavorful.
Ingredients
Vegetables and Bread
- 2 tablespoons olive oil plus more as needed
- 1 yellow onion, sliced
- Kosher salt and freshly ground pepper, to taste
- 1 lb. fresh spinach
- 1 (15-ounce) can artichoke hearts, drained and quartered
- 6-8 cups cubed French bread (torn or cut into 1-inch squares and toasted)
Cheeses
- 2 cups Gruyère cheese, grated
- 1 cup Parmesan cheese, grated
Custard
- 10 large eggs
- 2 ½ cups heavy cream
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
Instructions
- Caramelize the Onion: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 15 minutes. Transfer the caramelized onions to a bowl and set aside.
- Cook the Spinach: In the same pan, add an additional ½ tablespoon of olive oil over medium heat. Add half of the spinach, season with salt and pepper, and cook, stirring, until wilted, about 2 to 3 minutes. Transfer the cooked spinach to a colander. Repeat the process with the remaining spinach and another ½ tablespoon olive oil. Use a rubber spatula to press out any excess moisture from the cooked spinach.
- Combine Ingredients: In a large mixing bowl, gently toss together the toasted French bread cubes, caramelized onions, cooked spinach, quartered artichoke hearts, Gruyère cheese, and Parmesan cheese. Transfer this mixture into a 7×11-inch Pyrex deep baking dish.
- Prepare Custard and Soak: In a separate bowl, whisk together the eggs, heavy cream, 1 teaspoon of kosher salt, and ¾ teaspoon of black pepper until fully combined. Pour this custard mixture evenly over the bread and vegetable mixture in the baking dish. Cover the dish tightly with aluminum foil and refrigerate for at least 2 hours, or up to 12 hours, to allow the bread to soak up the custard.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Bake Covered: Place the covered baking dish directly into the preheated oven and bake for 20 minutes with the foil on.
- Bake Uncovered: Remove the foil and continue to bake for 40 to 50 minutes more, until the top is golden brown and the strata is set and cooked through. Remove from oven and let rest for a few minutes before serving.
Notes
- To save time, you can use pre-toasted bread or toast your bread cubes a day ahead.
- This strata can be prepared the night before, making it perfect for a hassle-free brunch.
- Feel free to swap Gruyère with Swiss or Fontina cheese for variation.
- If you prefer, substitute heavy cream with half-and-half for a lighter custard.
- Make sure to press out excess moisture from cooked spinach to avoid a soggy strata.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Brunch, Casserole
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 210mg
