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
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 & 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
