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Provencal Strata

I love Williams-Sonoma. Seriously, I just love them.  For their wonderful cookware, amazing assortment of the best and most unusual utensils, gourmet foods, cookbooks, dishtowels and free food samples you are offered while browsing. Oh, somebody stop me.  I am on a roll. 

Another reason I love them… free recipes.  Yep, on display are recipes, on pretty green cards complete with pictures, located strategically throughout the store, for the taking.  For free.  Zippo. No charge.  What could be better than that?  OK, maybe a Personal Chef, but let’s not be too greedy here.  I grabbed the Provencal Strata card on my last shopping visit and just got around to making it.  I thought I would share….

Provencal Strata

10 oz frozen chopped spinach, thawed
1 cup milk
1 cup heavy cream
8 eggs, lightly beaten
1 Tbs Dijon mustard
2 tsp Herbes de Provence
1 tsp sea salt
1/4 tsp freshly ground pepper
7 oz Gruyere cheese, shredded
8 oz county-style style bread, crust removed, cut into 1/2 inch cubes

Drain the spinach, then use your hands to squeeze out as much moisture as possible.  Set aside.

Generously butter a 3 quart rectangular baker.

In a large bowl, whisk together the milk, cream, eggs, mustard, Herbes de Provence, salt and pepper.  Stir in the spinach, making sure to break up any large clumps.  Stir in 6oz of the cheese and the bread.  Pour the mixture into the prepared pan, cover with plastic wrap, and refrigerate for at least 4 hours or up to 12 hours.

Preheat oven to 350*F (180*C).  Sprinkle the top of the Strata with the remaining 1 oz. of cheese.  Bake until the Strata is puffed, golden and cooked through, about 50 minutes.  Let stand for 5 minutes, then cut into slices or spoon onto plates and serve immediately.  Serves 8 to 10.

Thank you Williams-Sonoma!  Thank you!  Now, send over that Personal Chef, pronto.

Bon Appetit!