Best Spinach And Fontina Strata Recipes

Ham, Spinach and Fontina (Or Gruyere) Strata image

Provided by Nif_H

Categories < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 large baguette
1/4 cup butter, melted
2 tablespoons olive oil
2 medium onions, chopped
1 lb ham, cut into 1/2-inch cubes
4 large eggs
4 cups milk
1/4 teaspoon nutmeg, grated
salt & freshly ground black pepper
6 cups fresh spinach, coarsely chopped (about 2 bunches)
3/4 lb Fontina cheese or 3/4 lb gruyere cheese, grated

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.

Spinach-and-Fontina Strata image

Provided by Martha Stewart

Time 10h10m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon coarse salt, divided
2 pounds spinach, stems removed and leaves coarsely chopped
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
Unsalted butter, for dish
1 pound challah loaf, sliced 1/2 inch thick
8 ounces young Italian fontina cheese, grated, divided
1 ounce Parmesan cheese, grated (1/3 cup), divided
8 large eggs, divided
2 2/3 cups whole milk, divided

Steps:

Heat oil in a large saute pan over medium heat until shimmering. Add onion and 1/2 teaspoon salt, and saute until translucent, about 3 minutes. Fill pan with as much spinach as will fit; cook, stirring, adding remainder a handful at a time as space allows. When all the spinach is wilted, stir in pepper and nutmeg. Drain spinach in a sieve. When cool enough to handle, squeeze excess moisture from spinach by hand.
Butter a 3-quart baking dish. Place a third of the bread in a single layer in dish. Top with half the spinach mixture and a third of the cheeses. Repeat layering with a third of the bread, remaining spinach mixture, and a third of the cheeses, then top with remaining bread.
Whisk together 6 eggs, 2 cups milk, and remaining 1/2 teaspoon salt, and carefully pour over bread. Cover with parchment, and gently press down with hands until egg mixture soaks through top of bread. Cover parchment with foil, and refrigerate at least 8 hours and up to 2 days.
Preheat oven to 350 degrees. Meanwhile, remove strata from refrigerator, uncover, and let stand 30 minutes. Whisk together remaining 2 eggs and 2/3 cup milk, and pour over strata, gently pressing between layers of bread with a spoon or spatula to ensure that egg mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until puffed and golden brown in places, 45 to 50 minutes. Let cool 15 minutes before serving.

HAM, FONTINA AND SPINACH STRATA (CANMORE) image

Number Of Ingredients 12

1 large baguette
1/4 c melted butter
2 T. olive oil
2 medium oions, chopped
1 lb. piece of ham, cut into 1/2" cubes
4 large eggs
4 cups milt
1 tsp. salt
1/4 tsp grated nutmeg
pepper
6 cups fresh spinach coursely chopped (2 med. bunches)
3/4 lb Fontina or Gruyere cheese, grated

Steps:

Preheat broiler. Cut baguette diagonall 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 large frying pan over med-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside. In large bowl whisk together eggs, milk, salk, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart (3 L) casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg misture over all. Spinkle cheese over strata, lifting slices with spatula to allow cheese to fall between all slices. Preheat over to 350 degrees. Bake strat in middle of over for 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set. This can be assembled a day ahead. Cover and refrigerate. Serves 6 - 8 for brunch or dinner. Year of the Best.