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swiss chard and gruyere strata // the muffinmyth.com

swiss chard and gruyere strata

A savoury and comforting make-ahead dish with layers of whole grain bread, swiss chard, and gruyere cheese baked in an eggy custard.
Course Breakfast, make ahead
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Katie Trant

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 large bunch Swiss chard washed and roughly chopped
  • 8 cups cubed whole grain bread in one-inch cubes I used a sourdough rye
  • 2 cups coarsely grated gruyere
  • 1 cup finely grated Parmesan cheese
  • 9 large eggs
  • 2 Tbsp smooth dijon mustard
  • cups milk
  • 1 tsp salt
  • freshly ground black pepper

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sauté the Swiss chard until wilted and the stems are slightly browned. Season with salt and pepper and remove from the heat.
  3. Generously butter a 9x13 casserole dish.
  4. Layer one-third of the bread cubes over the bottom of the dish. It won't fully cover the bottom, but this is ok.
  5. Layer one-third of the sautéd chard over top of the bread, followed by one-third of the gruyere, and one-third of the Parmesan.
  6. Repeat these layers two more times.
  7. Whisk eggs together with Dijon mustard, then whisk in the milk, salt, and pepper.
  8. Pour the custard over top of the strata layers. Cover with plastic wrap, and set in the fridge overnight or for at least one hour, but up to one day.
  9. When you're ready to bake, preheat the oven to 350°F /180°C.
  10. Bake the strata for 45-55 minutes, until it is puffed and golden on top, and no longer so jiggly in the middle (a little jiggle is ok as it will continue to cook as it cools).
  11. Remove from the oven and let stand for 10 minutes before serving.

Recipe Notes

-If you don't have Swiss chard you can substitute another sturdy leafy green, such as kale, collard greens, or mustard greens.
-Any sharp cheese can be used in place of the gruyere, but it really is delicious.
-I don't have a lot of fridge space, so I often just soak on the counter for an hour before baking. This is totally fine.
-Cooled strata can be sliced into squares, wrapped in foil, and frozen for quick and easy meals. They make for a great packed lunch.