Spinach and Cheddar Strata

Jen Miller says, “Between our field spinach that we are still eating from our fall storage to our hoop house spinach that we plan to harvest soon, we’re eating a lot of spinach lately! Here’s one of our favorite ways to use spinach that’s great for dinner or an easy weekend brunch.”

 

 

 

Yields: 4-6 servings

1 tsp extra virgin olive oil

10 oz spinach

3 cups day-old bread
    cubes (1-in. squares)

5 large eggs, lightly beaten

1 cup whole milk

1¼ cups grated white cheddar
    (3 oz)

Coarse salt and ground pepper

Preheat oven to 400 degrees. In a large skillet, heat oil over medium high.

Add spinach and cook, stirring constantly until wilted, about 2 minutes.

Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible.

Divide bread and spinach among four small, shallow 8-ounce baking dishes (or one 9-by-12-inch pan)

In a medium bowl, whisk together eggs, milk, and ¾ cup cheese. Season with ½ tsp salt and ¼ tsp pepper.

Fill pan (or divide mixture evenly among baking dishes) and top with ½ cup cheese.

Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.

 

Prairie Wind Family Farm is owned by Jen and Jeff Miller, where they grow a wide variety of certified organic vegetables, raise hens on pasture for eggs and provide fresh, locally grown fruit to CSA members. The farm lies within the heart of Prairie Crossing, a conservation community in Grayslake, Illinois. For more information, call 847-548-4030 or visit PrairieWindFamilyFarm.com.