Herbed Spinach and Goat Cheese Strata

spinach and goat cheese
Mark Boughton
  • Yield: 10 servings
  • Prep: 5 mins
  • Cook: 50 mins

Here's a recipe perfect with chèvre, courtesy of Relish Chef Jon Ashton. You can prepare it the night before and pop in the oven in the morning or let stand a couple hours and bake. It's also great for dinner with a big green salad.


1-- (10-ounce) package frozen spinach, thawed
1tablespoon extra-virgin olive oil
1large onion, finely chopped
1/2teaspoon salt
-- Coarsely ground black pepper
1/4teaspoon freshly grated nutmeg
8cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)
1cup (6 ounces) crumbled goat cheese
1cup shredded sharp Cheddar cheese
2 3/4cups 2 percent reduced-fat milk
8-- eggs
1 to 2tablespoons whole-grain mustard
2teaspoons minced fresh rosemary
1tablespoon minced fresh thyme or 1/2 teaspoon dried


  1. Place thawed spinach in colander and squeeze out excess water. Chop finely.
  2. Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat.
  3. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.
  4. Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.
  5. Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.
  6. Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked.

Nutritional Info *per serving

  • Calories 330
  • Glycemic Load 0
  • Fat 16g
  • Saturated Fat 9g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 180mg
  • Sodium 600mg
  • Potassium 310
  • Carbohydrate 29g
  • Fiber 2g
  • Sugars 6g
  • Protein 19g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 20%
  • Calcium 30%
  • Iron 15%