Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe combines good-for-you greens with sweet onions in a fluffy egg base. Yum!
8 servings
4 cups cubed day-old bread, with crust
2 tablespoons unsalted butter, plus more for greasing
1 tablespoon olive oil
2 large Walla Walla onions, chopped
Kosher salt and freshly ground black pepper
Chopped spinach or kale, steamed and squeezed dry
10 large eggs
2 cups grated cheese
3 cups whole milk
1 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon finely chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
Our spinach rotations are rockin’ and rollin’ in the fields!
Preheat the oven to 325 degrees F.
Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
Combine the butter and oil in a large saute pan over medium heat. Add the onions, toss to coat in the butter, season with salt and pepper. Cook the onions, stirring occasionally, until golden brown and caramelized, about 30 minutes. Remove from the heat and let cool slightly.
In a large bowl, combine the bread cubes, onions, spinach and other veggies. In another large bowl, whisk together the eggs, 1 1/2 cups cheese, milk, heavy cream, mustard, 1 teaspoons salt, 1/2 teaspoon pepper, thyme and nutmeg.
Butter a 9 by 13 inch baking dish. Add the bread cubes to the baking dish, and then pour the egg mixture over the bread cubes and press down to make sure the bread is totally submerged.
Preheat the oven to 350 degrees F. Bake the strata uncovered until the mixture has puffed up slightly, is golden brown on top and doesn’t shimmy with uncooked custard when you shake the pan, about 1 hour. Sprinkle the remaining 1/2 cup cheese over the top during the last 10 minutes of baking. Let cool 5 minutes before serving.