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
Scale
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.
