HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA
A rich and delicious strata that would be a nice feature dish at a brunch. This can be assembled a day ahead. Just cover and refrigerate before baking. This is another recipe from the Best of Bridge ladies. They are legends from my home town. Enjoy!
Provided by Nif_H
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
- Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
- In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
- Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.
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DeadlyPlays Games
g_d92@gmail.comI've made this strata several times and it's always a crowd-pleaser. It's a great dish for brunch or dinner.
Ardin Ardin Khondokar
a@aol.comThis strata was easy to make and turned out great. I used a combination of Fontina and Gruyere cheese and it was perfect.
Joyce Graham
g.j56@gmail.comI made this strata for a brunch party and it was a huge success. Everyone loved it! I used Fontina cheese and it was delicious.
jeremy trujillo
trujillo-jeremy64@hotmail.comThis strata was a hit with my family! I used Gruyere cheese and it was so flavorful. The ham and spinach added a nice touch. I will definitely be making this again.