Comments on: spinach and cheese strata

By: mary5-10

mary5-10 — Sun, 13 May 2012 22:47:57 +0000

Strata is my new favorite food. I get to use up leftovers and can eat off it for an entire weekend = AWESOME. Thanks Deb! I was unwilling to wait overnight so after assembling (and waiting for the oven to preheat) I covered it with plastic wrap and weighed it down with the Joy of Cooking and a few large tomato cans, moving them every 5-10 minutes to make sure the weight got evenly distributed.

By: Anna

Anna — Sun, 08 Apr 2012 19:31:10 +0000

Just made this for Sunday Easter Brunch and it was a huge success! So simple, made it the night before and then just tossed it in the oven in the morning. Delicious and simple. Complete crowd pleaser.
Affordable, too!

By: bergamot

bergamot — Mon, 26 Mar 2012 14:21:44 +0000

I’m not the biggest fan of stratas, quiches, frittata and the like, so am not the best judge, but thought this recipe had a nice balance of flavours and textures. I used a 16 oz bag of fresh spinach that I wilted down because the frozen spinach in the grocery stores here in Canada has very little nutritional value, so it’s kind of pointless to include except for colour. Not sure that I would make this again as it’s not really my thing, but did appreciate the make ahead factor and its utility as a vegetarian main. Also, the leftovers reheated really well in the microwave, even three days later.

By: Marisa

Marisa — Sun, 25 Mar 2012 17:04:25 +0000

Prepared this yesterday and baked it this morning–used fresh spinach and a cheddar-gruyere mix. SO GOOD! Thank you so much!

By: Erin

Erin — Thu, 01 Mar 2012 14:18:10 +0000

I’ve made this twice for brunch when we’ve had out of town guests staying overnight. So easy to pop this in the oven in the morning, after having secretly assembled it the day before, prior to guests arriving. Everyone loves this strata – thank you so much for the recipe!

By: Laura F.

Laura F. — Sun, 12 Feb 2012 04:14:02 +0000

I made this for a brunch I hosted for friend’s today and it was the most popular dish by far! Everyone asked for the recipe!

By: Leanne S

Leanne S — Wed, 01 Feb 2012 22:04:57 +0000

Made this for a luncheon and it was a huge success. It also reheats beautifully in the microwave for a minute or covered in a 325 oven for about 15 minutes. Used a pound of fresh baby spinach that I sauteed with the onions – fantastic!

By: Erika

Erika — Mon, 02 Jan 2012 14:45:12 +0000

Made this for a New Year’s brunch yesterday, and it was an absolute hit! People kept going back for more (yay, the highest compliment I could get as a cook!). Thanks so much for this recipe — I will be making it again and again!

By: Sarah

Sarah — Sun, 25 Dec 2011 16:41:49 +0000

This is now a christmas brunch tradition- we have it every year and love it. It is perfect in every way! The only adjustment is adding two boxes of frozen spinach instead of one. The nutmeg, dijon, and gruyere is genius!

By: Jessica Pionke

Jessica Pionke — Mon, 05 Dec 2011 17:11:37 +0000

Holy. Hells. Bells. I prepped this last night and baked it this morning for my office’s holiday breakfast. Everyone raves about those little mini souffles from Panera bread. Those little souffles might as well just hand over their crown of glory. Right now. This moment. Yes, right now; because their reign is OVER! Because this recipe tops anything they had going for them, except maybe the convenience of someone else making them. This recipe is the end all, be all: puffy, fluffy, flaky, springy, moist, salty, savoury, golden deliciousness of a breakfast casserole you have been searching for. The search is over; your quest is complete! Enjoy knowing all your future breakfasts (which include this dish) will be a smashing success!