If you are looking for a stunning brunch or cozy breakfast centerpiece, this Croissant Spinach, Feta, and Gruyere Strata Recipe is an absolute winner. Imagine buttery croissants soaked in a rich custard, layered lovingly with vibrant spinach, tangy feta, and nutty Gruyere cheese that melts into every bite. This strata offers a delightful combination of textures and flavors that feels both indulgent and comforting, perfect for sharing with family or friends while making any morning extra special.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect balance of flavors and textures. The list is simple, yet each addition brings depth, creaminess, or a touch of earthiness that makes this strata so unforgettable.
- Croissants (3-4, about 8.5 oz): The flaky, buttery croissants provide a tender, rich base that soaks up the custard beautifully.
- Eggs (10 large): The eggs form the custard’s foundation, binding everything together with richness and structure.
- Milk (2 cups): Adds creaminess to the custard, giving it that delicate, tender texture.
- Dijon mustard (1 tsp): Adds a subtle tang and depth without overpowering the other ingredients.
- Nutmeg (1/8 tsp): A hint of warmth that enhances the custard’s flavor without being too obvious.
- Salt (1/2 tsp plus more to taste): Essential for balancing the flavors and drawing out the cheeses’ complexities.
- Black pepper (1/4 tsp plus more to taste): Provides just enough kick to keep the dish from feeling flat.
- Cayenne pepper (1/8 tsp): A whisper of heat that elevates the overall taste.
- Shallot (1, minced): Adds sweetness and mild sharpness, perfectly complementing the spinach.
- Olive oil or butter (2 tbsp, divided): Used for sautéing and adds richness and depth to the spinach.
- Frozen chopped spinach (12 oz, thawed and squeezed dry): Brings color, nutrients, and a fresh, earthy flavor to the dish.
- Gruyere cheese (1 cup, shredded): A nutty, creamy cheese that melts beautifully and adds complexity.
- Feta cheese (1 cup, crumbled): Offers a tangy punch and crumbly texture, balancing the richness of Gruyere and custard.
How to Make Croissant Spinach, Feta, and Gruyere Strata Recipe
Step 1: Toast the Croissant Cubes
Preheat your oven to 350°F (175°C). Lightly toast the croissant cubes on a baking sheet for about 5 minutes until they are just starting to crisp up. This quick toasting prevents sogginess and adds a lovely texture once baked in the strata.
Step 2: Whisk the Custard Mixture
In a large bowl, combine the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper. Whisk them together until smooth and completely blended. This custard is going to soak the croissants and bind all the layers into one cohesive, dreamy dish.
Step 3: Sauté Shallots and Prepare Spinach
Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until soft and fragrant, about 2-3 minutes. Stir in the thawed and squeezed spinach, season with salt and pepper, and cook for an additional 2-3 minutes. This step helps release some moisture from the spinach and intensifies its flavor so it won’t dilute the strata.
Step 4: Assemble the Layers
Generously grease a 9×13-inch baking dish to prevent sticking. Start with half of the toasted croissant cubes, followed by half of the sautéed spinach, then sprinkle half the Gruyere and feta cheeses. Pour half of the custard over this layer. Repeat the exact layering process with the remaining ingredients, pressing down gently to help everything soak up the custard evenly.
Step 5: Chill Before Baking
Cover the baking dish with foil and refrigerate for at least 2 hours or overnight if you want to prepare it in advance. This chilling time allows the croissants to absorb overnight the custard’s rich flavors for an even more luscious texture and taste the next day.
Step 6: Bake the Strata
Remove the strata from the refrigerator and let it sit at room temperature for about 30 minutes. Place it in the oven covered with foil, and bake for 30 minutes. Then remove the foil and bake for another 20-30 minutes until the strata is set firmly, golden brown on top, and irresistibly inviting.
Step 7: Rest and Serve
Once baked, allow the strata to rest for 5 minutes. This subtle pause helps the dish firm up, making it easier to cut and serving up warm, perfectly tender slices every time.
How to Serve Croissant Spinach, Feta, and Gruyere Strata Recipe
Garnishes
Fresh herbs such as chopped chives, parsley, or dill add a beautiful pop of color and freshness to your strata. A light dusting of freshly cracked black pepper or a drizzle of good olive oil can also elevate the flavors to the next level. I recommend serving with a wedge of lemon on the side, which brightens the creaminess and cheese beautifully.
Side Dishes
This strata pairs wonderfully with a crisp side salad full of seasonal greens, cherry tomatoes, and a light vinaigrette. Roasted tomatoes or a tangy tomato chutney also provide a nice contrast to the strata’s rich, cheesy character. For heartier gatherings, fresh fruit or a berry compote brings a refreshing sweetness that complements the savory layers.
Creative Ways to Present
Want to wow your guests? Consider serving individual portions in small ramekins or muffin tins for personalized servings that look as charming as they taste. Layer with microgreens on top or add thin slices of avocado on the side for extra creaminess and an elegant presentation. This strata also works perfectly as a brunch buffet staple—slice it into squares and let everyone grab their favorite pieces.
Make Ahead and Storage
Storing Leftovers
Leftover strata keeps beautifully covered in the refrigerator for up to 3 days. Store it in an airtight container or tightly wrapped with foil or plastic wrap to maintain moisture and prevent it from drying out.
Freezing
You can freeze baked strata for up to 2 months. Cut it into individual portions, wrap them well in plastic wrap and foil, and place them in a freezer bag. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers in a 350°F oven until warmed through, about 15-20 minutes. Cover loosely with foil to prevent the top from burning, removing the foil the last few minutes if you want to crisp the top again. Microwaving works in a pinch but can make the texture a bit soggier.
FAQs
Can I use bread instead of croissants in this strata?
Absolutely! While croissants bring a buttery richness and flaky texture, day-old brioche or challah works wonderfully as a substitute and will still produce a delicious strata.
Is it necessary to thaw and drain the spinach?
Yes, squeezing out excess moisture from frozen spinach prevents the strata from becoming watery and keeps the layers from becoming too soggy during baking.
Can I add other vegetables or proteins?
Definitely! Feel free to mix in sautéed mushrooms, bell peppers, or diced cooked ham or bacon. Just be mindful of moisture levels and seasoning to complement the base flavors.
Do I have to refrigerate the strata before baking?
Refrigerating allows the croissants to soak up the custard fully, resulting in a creamier texture and more cohesive flavors, but if time is short, baking immediately will still yield a tasty dish.
How can I make this dish vegetarian-friendly?
This recipe is naturally vegetarian since it contains no meat. Just ensure that any added ingredients you include (like cheeses) align with your dietary preferences or restrictions.
Final Thoughts
This Croissant Spinach, Feta, and Gruyere Strata Recipe is a heartfelt way to bring loved ones together over a meal that feels both luxurious and homely. Whether you’re hosting a special brunch or simply craving something different for breakfast, this strata delivers undeniable flavor and comfort in every forkful. Give it a try—you might just find it becoming your new favorite go-to for cozy mornings or festive gatherings!
Print
Croissant Spinach, Feta, and Gruyere Strata Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Croissant Strata with Spinach, Feta, and Gruyere is a savory, custardy breakfast casserole perfect for brunch or a hearty breakfast. Featuring buttery croissants combined with sautéed spinach, tangy feta, and nutty Gruyere cheese, this dish is baked until golden and set, delivering a rich and flavorful meal that can be prepared ahead and baked fresh when ready.
Ingredients
Strata Base
- 3–4 croissants (about 8.5 oz), cut into 2-inch cubes
Custard
- 10 large eggs
- 2 cups milk
- 1 tsp Dijon mustard
- 1/8 tsp nutmeg
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1/8 tsp cayenne pepper
Vegetables & Cheese
- 1 shallot, minced
- 2 tbsp olive oil or butter, divided
- 12 oz frozen chopped spinach, thawed and squeezed dry
- 1 cup Gruyere cheese, shredded
- 1 cup feta cheese, crumbled
Instructions
- Preheat and Toast: Preheat your oven to 350°F (175°C). Lightly toast the croissant cubes on a baking sheet for about 5 minutes to give them a slight crisp before assembling.
- Whisk the Custard: In a large bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper until smooth and well combined. Set aside.
- Sauté Shallot and Spinach: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and cook until soft and translucent. Stir in the thawed, squeezed-dry spinach, season with salt and pepper, and cook for 2-3 minutes to incorporate flavors. Remove from heat.
- Assemble the Strata: Grease a 9×13-inch baking dish. Layer half of the toasted croissant cubes, then half the spinach mixture, followed by half the shredded Gruyere and crumbled feta cheeses. Pour half of the custard mixture evenly over this layer. Repeat the layering with the remaining croissants, spinach, Gruyere, feta, and custard. Press down gently to compact the strata.
- Chill: Cover the baking dish with foil and refrigerate the assembled strata for at least 2 hours, or preferably overnight. This resting allows the croissants to soak up the custard fully.
- Bake: Remove the strata from the refrigerator and let it come to room temperature for about 30 minutes. Bake covered with foil for 30 minutes. Then remove the foil and continue baking for another 20-30 minutes until the strata is set and the top is golden brown.
- Rest and Serve: Let the baked strata rest for 5 minutes before slicing and serving to allow it to set further for clean cuts and optimal flavor.
Notes
- Using day-old croissants can help the strata absorb the custard better without becoming too soggy.
- If fresh spinach is preferred, use about 1 lb fresh spinach, sauté and squeeze out excess moisture before using.
- Feel free to substitute Gruyere with Swiss or mozzarella cheese if unavailable.
- This strata can be customized by adding cooked bacon or ham for a non-vegetarian option.
- For best results, prepare the strata the night before and bake in the morning.
- Ensure to dry the thawed spinach well to prevent the strata from getting watery.
