Saturday, July 11, 2009

Cheddar, Ham and Spinach Strata

Cheddar, Ham and Spinach Strata

3 T. unsalted butter, plus more for greasing pan
1 onion, finely chopped
1 10-oz. pkg frozen spinach, thawed, squeezed dry and chopped
1 1/2 tsp. salt
6 oz. ham, chopped
12 oz. grated low-fat Cheddar (3 cups)
1 large Italian or French bread (about 1 lb), cut into 1/2 inch thick slices
10 large eggs
1 T Dijon mustard
3 c half and half

Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in spinach and 1/2 tsp salt and heat through. Stir in ham; let cool.

Set aside 1 c cheese, cover and refrigerate. Butter a 9 by 13 inch baking dish. Cover bottom with a layer of bread. Cover bread with half of spinach mixture., then half of remaining cheese. Repeat with remaining bread and cheese.

Whisk together eggs, mustard, remaining salt and half and half in a bowl. Pour over strata. Press down with a spatula. Cover and refrigerate at least 6 hours or overnight.

Uncover strata and bring to room temperature. Preheat oven to 340. Sprinkle with reserved cheese and bake until set in center, 50 to 60 minutes. Let stand 5 minutes, cut into squares and serve.

Makes 8 Servings

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