Strata with Spinach, Mushrooms and Gruyere

Perfect for everything from breakfast, brunch, lunch or even for a light dinner, this vegetarian strata will become a favorite for the entire family. Leeks and mushrooms add plenty of savory flavor, while sourdough bread adds a tang of chewy texture. It’s topped with nutty Gruyere cheese that becomes golden brown and crispy when baked, just like the edges of a grilled cheese sandwich. The best part is that the strata can be made ahead in the Petal Braiser and then brought from oven to table for a touch of springtime cheer any time of year.

1 tablespoon unsalted butter

1/2 medium leek, white and light green part only, thinly sliced (about 1/2 cup)

1/2 cup cremini mushrooms, cleaned and thinly sliced

1 cup frozen chopped spinach, thawed

3 eggs

1/2 cup half and half

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup grated Gruyere cheese, divided

4 cups sourdough bread, cut into 1-2-inch cubes

Melt butter in a braiser set over medium heat. Add the leek and cook until softened and lightly browned, about 6-8 minutes. Add mushrooms and cook until the liquid from the mushrooms evaporates, about 5 minutes longer. Add spinach and stir to combine. Remove from heat and cool until no longer hot to the touch, about 10 minutes.

Place eggs, half and half, salt and pepper in a large mixing bowl and whisk until smooth. Fold in cooled leek and mushroom mixture and 1/2 cup cheese and stir to combine. Add the bread cubes and gently stir again, pressing on the bread to absorb as much of the liquid as possible. Carefully pour the entire mixture back into the braiser and spread evenly. Cover with the lid and chill for at least 1 hour (or up to overnight) in the fridge.

When ready to bake, preheat oven to 350°F. Top the strata with the remaining cheese. Place in preheated oven uncovered and bake until puffed, golden brown and center is set, about 25-30 minutes. Let cool about 5-10 minutes before serving.