If you’re searching for a breakfast or brunch dish that feels indulgent yet welcoming, the Croissant Strata with Spinach, Feta, and Gruyere Recipe is an absolute showstopper. Imagine buttery croissants soaked in a rich custard, layered with vibrant spinach, tangy feta, and nutty Gruyere cheese—the combination is pure comfort wrapped in elegance. This recipe is not only bursting with flavors and textures but also brings a beautiful golden crust with a tender, savory center that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a starring role in creating this delicious strata. From the flaky croissants to the creamy cheeses and fresh spinach, every item adds a unique note that blends into a harmonious dish.
- Croissants, 3-4 (about 8.5 oz), cut into 2-inch cubes: Flaky and buttery bread that forms the soft, decadent base of the strata.
- 10 large eggs: These bind everything together and create the rich custard texture.
- 2 cups milk: Lightens the custard while adding creaminess.
- 1 tsp Dijon mustard: Adds depth and a subtle tang to the custard.
- 1/8 tsp nutmeg: Warm and aromatic spice enhancing the custard’s flavor.
- 1/2 tsp salt (plus more to taste): Essential for seasoning to balance all flavors.
- 1/4 tsp black pepper (plus more to taste): Provides gentle spice that enhances the savory notes.
- 1/8 tsp cayenne pepper: A tiny kick to awaken the palate without overwhelming.
- 1 shallot, minced: Offers a delicate onion flavor that blends beautifully with the spinach.
- 2 tbsp olive oil or butter, divided: For sautéeing the shallot and spinach, adding richness.
- 12 oz frozen chopped spinach, thawed and squeezed dry: Adds vibrant green color and earthy brightness.
- 1 cup Gruyere cheese, shredded: Melts smoothly and brings a slightly sweet and nutty flavor.
- 1 cup feta cheese, crumbled: Provides tanginess and a creamy texture contrast.
How to Make Croissant Strata with Spinach, Feta, and Gruyere Recipe
Step 1: Toast the Croissant Cubes
Start by preheating your oven to 350°F (175°C). Spread the croissant cubes on a baking sheet and toast them lightly for about 5 minutes. This step crisps up the croissants just enough to give the strata structure, so they soak up the custard without turning soggy. Once toasted, set them aside to cool slightly.
Step 2: Whisk the Custard
In a large bowl, vigorously whisk together the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper. This custard mix is what transforms the croissants and fillings into a custardy masterpiece. The Dijon and spices add layers of complexity that you’ll notice in every bite.
Step 3: Prepare the Spinach Mixture
Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until it becomes soft and fragrant. Toss in the thawed and squeezed-dry spinach, then season with salt and pepper. Cook for 2-3 minutes just to warm through and meld the flavors. This step ensures the spinach isn’t watery and is perfectly ready to layer.
Step 4: Assemble the Strata Layers
Grease a 9×13-inch baking dish to prevent sticking. Start by layering half of the toasted croissant cubes at the bottom. Follow with half of the spinach mixture, dollops of Gruyere, and sprinkle the feta cheese. Carefully pour half of the prepared custard over the layers, letting it seep in. Repeat the process—croissants, spinach, Gruyere, feta, then finish by pouring the remaining custard on top. Gently press down to compact the layers, but don’t squish them too hard.
Step 5: Chill the Strata
Cover your dish with foil and refrigerate for at least 2 hours, though overnight is best if you have the time. This resting phase lets the croissants soak up that delicious custard fully and allows all the flavors to meld beautifully together.
Step 6: Bake to Perfection
When you’re ready to bake, remove the strata from the fridge and let it sit at room temperature for about 30 minutes. This helps it cook evenly. Bake covered with foil for 30 minutes to set, then uncover and bake for another 20-30 minutes until the top is set and a stunning golden brown.
Step 7: Rest Before Serving
After taking it out of the oven, give your strata at least 5 minutes to rest. This short wait makes slicing easier and lets all those layers settle, so each piece comes out clean and luscious.
How to Serve Croissant Strata with Spinach, Feta, and Gruyere Recipe
Garnishes
A sprinkle of freshly chopped chives or parsley adds a pop of color and fresh herbal notes that brighten the richness of the strata. You can also dust a little extra grated Gruyere on top before serving for cheesier indulgence.
Side Dishes
This strata pairs beautifully with a simple mixed green salad dressed in lemon vinaigrette to cut through the richness, or fresh fruit salad for a sweet and refreshing contrast. A light tomato and avocado salad is another vibrant option that complements the flavors perfectly.
Creative Ways to Present
Try serving the strata in mini ramekins for elegant individual portions at a brunch gathering. For a rustic touch, you can present it right from the baking dish with a wooden serving spatula, encouraging that cozy, communal vibe this dish inspires.
Make Ahead and Storage
Storing Leftovers
Wrap any leftovers tightly in foil or store in an airtight container in the fridge. The strata keeps well for up to 3 days, and the flavors often deepen, making for a tasty next-day meal.
Freezing
You can freeze the strata before or after baking. If freezing before, assemble it and cover tightly, freezing it for up to 1 month. When ready to bake, thaw overnight in the fridge. For cooked leftovers, cool completely, wrap snugly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat your strata in a 350°F oven for about 15-20 minutes until warmed through and crisp on top. Avoid the microwave if you want to keep that delightful texture and avoid sogginess.
FAQs
Can I use fresh spinach instead of frozen?
Yes, fresh spinach works wonderfully. Use about 1 1/2 pounds of fresh spinach, sauté it down until wilted, then squeeze out any excess moisture before using.
What can I substitute for Gruyere cheese?
If Gruyere isn’t available, Emmental or Swiss cheese are excellent alternatives that melt well and provide that nutty flavor.
Can I make the Croissant Strata with Spinach, Feta, and Gruyere Recipe vegan?
This particular recipe relies heavily on eggs, dairy, and cheese, so it’s not easily veganized, but you could explore plant-based custard and cheese alternatives with some experimentation.
Why is the soaking time important?
The soaking allows the croissants to absorb the custard fully, making the strata creamy and cohesive rather than dry or crumbly. It’s worth the wait for the best texture.
Can I add other ingredients to this strata?
Absolutely! Mushrooms, sun-dried tomatoes, or cooked sausage make fantastic additions. Just adjust seasoning accordingly to maintain balance.
Final Thoughts
Trust me, once you make this Croissant Strata with Spinach, Feta, and Gruyere Recipe, it will quickly become your go-to dish for special mornings or anytime you want to impress with minimal fuss. The blend of buttery croissant, cheesy layers, and savory spinach makes for a comforting yet sophisticated meal that pleases every crowd. So grab those croissants and start layering your way to a delicious memory you’ll love to revisit!
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Croissant Strata with Spinach, Feta, and Gruyere Recipe
- Total Time: 3 hours 10 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Croissant Strata with Spinach, Feta, and Gruyere is a savory, custardy baked casserole perfect for brunch or a hearty breakfast. It combines buttery croissant cubes with sautéed spinach and shallots, creamy Gruyere, and tangy feta cheeses, all soaked in a flavorful egg custard spiced with Dijon mustard, nutmeg, and a hint of cayenne. The dish is assembled ahead, refrigerated to meld the flavors, and baked to a golden, bubbly perfection.
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 & Aromatics
- 1 shallot, minced
- 12 oz frozen chopped spinach, thawed and squeezed dry
Cheeses & Fats
- 2 tbsp olive oil or butter, divided
- 1 cup Gruyere cheese, shredded
- 1 cup feta cheese, crumbled
Instructions
- Preheat and Toast Croissants: Preheat your oven to 350°F (175°C). Spread the croissant cubes out on a baking sheet and lightly toast them for 5 minutes to add a slight crispness. Once toasted, set them aside to cool.
- Whisk the Custard: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper until fully combined and smooth. This custard mixture will soak into the bread to create a rich texture.
- Sauté Spinach and Shallot: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until translucent and soft. Add the thawed and drained spinach, season with salt and pepper, and cook for an additional 2-3 minutes until warmed through. Remove from heat and set aside.
- Assemble the Strata: Grease a 9×13-inch baking dish thoroughly. Layer half of the toasted croissant cubes evenly on the bottom, then spread half of the cooked spinach and shallot mixture on top. Sprinkle half the Gruyere cheese and then half the feta cheese over the spinach. Pour half of the egg custard evenly over the layered ingredients. Repeat this layering process with the remaining croissant cubes, spinach, Gruyere, feta, and custard. Gently press down to compact the strata.
- Chill the Strata: Cover the assembled baking dish tightly with foil and refrigerate for at least 2 hours, or preferably overnight, to allow the custard to soak into the croissants and meld the flavors thoroughly.
- Bake the Strata: Remove the strata from the refrigerator and let it sit at room temperature for 30 minutes before baking. Bake covered with foil for 30 minutes. Then remove the foil and continue baking for another 20-30 minutes until the strata is set in the center and the top is golden brown and slightly crisp.
- Rest and Serve: Once baked, let the strata rest for 5 minutes before slicing and serving. This allows the custard to firm up slightly for easier serving and enhances the flavors.
Notes
- For best results, use day-old croissants to prevent them from becoming too mushy after soaking.
- The strata can be prepared a day ahead and baked fresh for an easy brunch option.
- Feel free to swap Gruyere for Swiss or Fontina cheese if preferred.
- Additional vegetables like mushrooms or bell peppers can be added with the spinach for variation.
- Leftovers can be refrigerated and gently reheated in the oven to retain texture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
