Recipe: Strata with Spinach and Peppers

recipelink.com Chat Room Recipe Swap - 2001-08-11
From: Terrie,.MD

Strata with Spinach and Peppers
from NY Times

Time: 1 1/2 hours plus overnight soaking
Yield: 8 to 10 servings

1 large onion, peeled and thinly sliced
2 tablespoons extra virgin olive oil plus extra for pan
1 each: red, yellow, purple peppers, seeded, cored and julienned
1 36-ounce loaf brioche, Challah, or other good bread
2 small bunches spinach, washed, stems removed, chopped
1/2 cup pine nuts, toasted
1 cup julienne of fresh basil
Salt and freshly ground black pepper
8 eggs
1 quart milk
2 cloves garlic, chopped
1 teaspoon grated nutmeg
1 pound double-creme Brie, sliced
2 cups shredded mozzarella

1. Cook onion in 1 tablespoon oil until caramelized. Set aside. Cook peppers in 1 tablespoon oil over high heat until softened. Set aside.

2. Slice bread 3/8 inch thick, then into triangles. Oil a 9- by 13-inch baking dish. Fit half the bread into pan to cover bottom. Distribute half the onions and peppers over it. Arrange spinach on top, then half the pine nuts and half the basil. Season.

3. Blend eggs, milk, garlic and nutmeg in a blender. Pour half the mixture into pan, pressing in so bread absorbs it. Distribute half of both cheeses over top. Fit remaining bread into pan, then repeat onion, pepper, pine nut and basil layers. Pour remaining egg mixture over, pressing so that bread soaks it up. Distribute cheese over top. Refrigerate overnight.

4. To bake, heat oven to 350 degrees. Lay foil on bottom of oven rack in case of overflow. Bake 40 to 50 minutes, until set and well browned on top. Cool slightly before cutting.