SPINACH, LEEK AND CHEDDAR STRATA

This recipe is easily adaptable and a great way to use up those leftover stale bread pieces.

Serves 6 to 8

200g fresh spinach

1 leek, sliced thinly

3 Tbsp butter

1 tsp salt

Black pepper, freshly ground

¼ tsp freshly grated nutmeg

1 loaf, stale bread, torn into bite sized pieces

150g tasty cheddar cheese, grated

50g parmesan cheese, freshly grated

2 ¾  cups milk

9 large eggs

1 Tbsp Dijon mustard

Method

Sauté leek in butter in a large, fry pan over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, generous grinds of pepper and nutmeg and continue cooking for one minute. Add spinach and wilt for 1 minute. remove from heat and set aside.

Spread one third of the bread pieces in a deep baking dish. Top with one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.

To make the egg mix.  Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and more pepper together in a large bowl and pour all over the bread. Cover with plastic wrap and refrigerate for at least 2 hours and if possible overnight.

When ready to cook, remove it from the fridge 30 minutes before to get to room temperature.

Preheat the oven to 180C.

Bake uncovered in the oven until golden, risen and puffy and cooked through (45-55 minutes).

Remove from the oven and let stand for 5 minutes before eating.