July 16, 2014

Spinach and Cheese Strata Fix for Summer Schedules

Far from putting away my slow cooker this summer, I’m using it regularly so that I can spend time outside of my working hours doing fun things with my girls.

Leaving behind the monotony of the school year and all its constraints, we’re embracing summer break like a long lost friend. Our motto is another park, another pool, another playdate. School run time has turned into lazy breakfasts and homework schedule is craft and playtime which naturally involves tons more clean up. I’m still trying to remove red sharpie stains from one rug and blue paint from another. I thought those days were behind us.

But the girls still need to eat and churning out 3 meals a day is more of a scheduling challenge than packing them off with a bagged lunch during term time.

I adapted this spinach and cheese strata from Smitten Kitchen so that while we’re playing at the pool it’s slowly cooking at home for lunch. Prep the night before and refrigerate, cook on low the following morning and it’s the perfect substantial lunch for my hungry, active little swimmers. It is a good all in one brunch for friends too.

Prep Time 20 mins
Cooking Time 4 hours LOW
Servings 8

Ingredients

8 cups / 1lb cubed french bread
2 tbsp light olive oil
1 1/2 cups / 1 large onion, chopped
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
10 oz frozen spinach, drained of water
2 cups half fat sharp cheddar, grated
1 cup half fat parmesan, grated
9 eggs
2 3/4 cups 2 % milk
2 tbsp dijon mustard

Put the cubed bread into your slow cooker.

In a skillet, heat the oil and gently fry the onions for 2-3 minutes. Stir in the salt, pepper, nutmeg and spinach.

Add the onion mixture to the bread in your slow cooker.

Add the cheeses to the bread and onions and stir well to combine.

Whisk the eggs, milk and mustard in a large jug or bowl and add stir into the bread mixture. Cover and cook on LOW for 4 hours. Remove the lid and place under a hot broiler for 2 minutes to crisp up the top.