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Recipe: Fresh Spinach and Cheese Strata with Brioche

chickens_cropped

In honor of Pendle Hill’s chickens, here’s a delicious main dish with eggs! Serves 8 to 10.

Ingredients:

  • 1 tbsp butter
  • 1 cup diced onion
  • 4 cups fresh spinach
  • 1 tsp salt
  • 5 cups cubed brioche (roughly 1-inch pieces) **
  • 2 cups grated cheese (Cheddar, Parmesan, Gruyere, or any combination of the three)
  • 10 eggs
  • 3 cups milk
  • 2 tbsp Dijon mustard
  • 1/2 tsp black pepper

Preheat the oven to 350 degrees F.

Melt the butter in a 12-inch cast iron skillet over medium heat. Saute the onions until soft. Add spinach and 1/2 tsp salt and saute until the spinach is just wilted. Remove from heat.

Spread the brioche evenly across the skillet, followed by the cheese.

Whisk the eggs, milk, mustard, 1/2 tsp salt, and 1/2 tsp pepper together. Pour slowly over the strata.

Bake the strata until golden brown and cooked through, about 40-50 minutes.

**Brioche is a delicious, rich bread of French origin with a high egg and butter content. Challah could be used as well. The brioche can also be replaced with a crusty loaf of French or Italian bread. If using French or Italian bread, allow the unbaked strata to chill in the refrigerator for at least 2 hours or up to overnight to allow the bread to absorb the egg mixture.