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Croissant Strata with Spinach, Feta, and Gruyère

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A comforting and savory croissant strata perfect for brunch or family gatherings, featuring layers of buttery croissants, vibrant spinach, and rich cheeses.

Ingredients

Scale
  • 3–4 croissants (approximately 8.5 oz), cut into 2-inch cubes
  • 10 large eggs
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon nutmeg
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • ⅛ teaspoon cayenne pepper
  • 1 shallot, minced
  • 2 tablespoons olive oil or butter, divided
  • 12 oz frozen chopped spinach, thawed and excess water squeezed out
  • 1 cup Gruyère cheese, shredded
  • 1 cup feta cheese, crumbled

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Toast the croissants: Spread the croissant cubes on a baking sheet and lightly toast for about 5 minutes. Remove and set aside.
  3. Mix the custard: In a large bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, ½ teaspoon salt, ¼ teaspoon black pepper, and cayenne pepper. Set aside.
  4. Sauté veggies: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until translucent, about 2-3 minutes. Add the thawed spinach, season with a pinch of salt and pepper, cooking for an additional 2-3 minutes. Remove from heat and let it cool slightly.
  5. Prepare the baking dish: Grease a 9×13-inch baking dish with the remaining tablespoon of olive oil or butter.
  6. Layer the strata: Start with half of the toasted croissant cubes at the bottom of the baking dish. Follow with half of the spinach mixture, then sprinkle half of the Gruyère and feta cheeses over the spinach. Pour half of the egg mixture over the layers.
  7. Repeat the layers: Use the remaining croissant cubes, spinach mixture, cheeses, and egg mixture. Press down gently to help the bread absorb the custard.
  8. Refrigerate: Cover with aluminum foil and chill for at least 2 hours or overnight for best results.
  9. Let it rest: Before baking, remove from the refrigerator and let it sit at room temperature for 30 minutes.
  10. Bake: Cover and bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes until the center is set and the top is golden brown.
  11. Serve: Allow to rest for at least 5 minutes before serving.

Notes

Use stale croissants for better absorption of custard and consider substituting the cheeses based on availability.

Nutrition

Find it online: https://www.topchoicerecipes.com/croissant-strata-spinach-feta-gruyere/