Every week before book club each girl typically emails around what they'll be bringing. I, of course, never know in advance but because it seemed as though a lot of people were making sweets, I wanted something savory but also quick, easily transportable and, like always, could be made out of a lot of ingredients I already had in my cabinets. Therefore I present to you, this spinach & cheddar strata. I used this Martha Stewart recipe and added caramelized red onions and a teaspoon of dijon mustard for a little kick. As with every time I cook, I learn something new...and with recipe I learned that 'strata' is Martha's fancy word for what we call a good old fashion casserole in the Midwest. Gotta love 'em.
2 teaspoons extra-virgin olive oil
1/2 cup chopped red onions
10 ounces spinach, steamed and water removed
3 cups day-old bread cubes (~1 inch)
5 extra large eggs
1 cup whole milk
1 1/4 cups grated cheddar cheese
1 tsp dijon mustard
salt and pepper
1) Preheat oven to 400 degrees. In large skillet, heat oil over medium-high and cooked onions until soft then added steamed spinach. Remove crust from bread and cut into cubes. Spread half of the bread and spinach/onion mixture along the bottom of a greased casserole dish.
2) In a medium bowl, whisk eggs, milk, 3/4 cup cheese and 1 teaspoon dijon mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour half of mixture over bread, spinach and onions then layer in the remainder over next layer of bread/spinach/onions. Top with remaining 1/2 cup cheese. Bake for 20-25 minutes or until golden brown on top and set in middle.