Breakfast Strata Lorraine
Inspired by the ingredients in a classic quiche Lorraine, this do-ahead breakfast dish is great when you’re entertaining a crowd. Assemble the strata the night before and refrigerate, then bake the next morning.
Ingredients
- 2 Tbs. olive oil
- 1 yellow onion, sliced
- Kosher salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 1 lb. (500 g) spinach
- 1 1/2-lb. (750-g) loaf sweet batard, crusts removed, bread cut
into 1-inch (2.5-cm) squares and toasted until dry (about 9
cups) - 8 oz. (250 g) ham, diced
- 6 oz. (185 g) Gruyère cheese, grated
- 10 eggs
- 2 1/2 cups (20 fl. oz./625 ml) half-and-half
Directions
In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes. Transfer to a bowl.
In the same pan over medium heat, warm 1/2 Tbs. of the olive oil. Add half of the spinach, season with salt and pepper and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a colander. Repeat with the remaining 1/2 Tbs. olive oil and spinach. Using a rubber spatula, press out the excess moisture.
In a large bowl, toss together the bread cubes, the caramelized onion, spinach, ham and cheese. Transfer to a 4-quart (4-l) baking dish. In a bowl, beat together the eggs, half-and-half, the 1 tsp. salt and pepper, to taste. Pour over the bread mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to 16 hours.
Preheat an oven to 350°F (180°C).
Remove the plastic wrap from the baking dish and cover with a lid or aluminum foil. Bake for 20 minutes. Uncover and continue baking until the top is browned and the strata is cooked through, 40 to 50 minutes more. Serves 12.
Williams-Sonoma Kitchen