This Spinach and Goat Cheese Strata is a savory, make-ahead bread pudding that elevates any brunch or lunch table.
Packed with protein from eggs and goat cheese, fiber-rich spinach, and wholesome bread, it’s a nutritious yet indulgent dish.
With low saturated fat, plant-based milk, and a light, flavorful zest, it’s quick, easy, and perfect for everyday cooking or meal prep.
Fluffy Spinach and Goat Cheese Strata
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 8- or 9-inch baking dish
- whisk
- Knife
- Cutting board
Ingredients
- 1 medium lemon zested
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups unsweetened almond milk
- 6 large eggs
- 3 cups bread cut into 1-inch cubes
- 1 cup fresh spinach chopped
- ½ cup red onion thinly sliced
- ½ –¾ cup goat cheese crumbled
Instructions
- Prepare Oven and Baking Dish: If you plan to bake the strata immediately, preheat your oven to 400°F (200°C). This ensures the oven is at the perfect temperature to create a golden, slightly crispy top while keeping the inside soft and custardy. If you’re making the strata ahead of time, let it sit at room temperature for about 30 minutes before baking to ensure even cooking. Meanwhile, lightly grease an 8- or 9-inch baking dish with butter or nonstick spray to prevent sticking and allow easy serving later.
- Whisk the Egg Mixture: In a medium-sized mixing bowl, combine the eggs, unsweetened almond milk, Dijon mustard, lemon zest, salt, and black pepper. Use a whisk to beat the mixture until it is smooth, slightly frothy, and well-combined. The lemon zest will add a subtle brightness that complements the richness of the goat cheese, while the mustard adds a gentle tang. Ensure the egg mixture is uniform in color with no streaks of yolk or unmixed milk.
- Prepare the Bread and Veggies: In a large bowl, place the cubed bread, chopped spinach, and thinly sliced red onion. Gently toss the ingredients together so the bread is evenly mixed with the greens and onions. This step ensures that every bite will contain a balance of bread, spinach, and onion, giving consistent flavor and texture throughout the strata.
- Add Half the Cheese: Sprinkle half of the crumbled goat cheese over the bread-spinach-onion mixture. Using your hands or a large spoon, gently fold the cheese in so it is evenly distributed but not overly crushed. This creates pockets of creamy, tangy cheese that melt beautifully during baking.
- Assemble the Strata: Transfer the bread and vegetable mixture into the prepared baking dish, spreading it out evenly. Slowly pour the egg mixture over the top, making sure every cube of bread is covered. Gently press down on the bread with your hands or a spatula so the custard seeps into every corner. This step is crucial for creating a fully soaked, custardy interior.
- Top with Remaining Cheese: Evenly sprinkle the remaining goat cheese over the top of the strata. This will create a golden, slightly crisp, and flavorful topping when baked. The exposed cheese also provides visual appeal and extra bursts of tanginess in every bite.
- Bake the Strata: Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the edges are lightly browned and the center is no longer jiggly. You can check doneness by gently pressing the center; it should feel set but soft. Avoid overbaking, as the strata can dry out.
- Cool Slightly Before Serving: Once baked, remove the strata from the oven and let it cool for 5–10 minutes. This allows the custard to set fully and makes it easier to slice without falling apart. Cooling slightly also enhances the flavors, giving a perfect balance of creamy interior and slightly crisp top.
- Slice and Serve: Using a sharp knife, cut the strata into 6 even slices or squares. Serve warm for brunch, alongside a fresh salad for lunch, or enjoy as a satisfying snack. The combination of creamy goat cheese, tender spinach, and savory egg-soaked bread makes each slice flavorful and filling.
- Optional Storage and Reheating Tips: If you have leftovers, cover the strata tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. Reheat slices individually in a 350°F oven for 5–10 minutes or in the microwave for 1–2 minutes until warmed through. The strata can also be made ahead, assembled the night before, and baked in the morning for a convenient, stress-free meal.
Notes
- Use fresh, sturdy bread like sourdough or French baguette for the best texture; slightly stale bread works exceptionally well as it absorbs the custard without becoming mushy.
- Spinach can be swapped for kale, Swiss chard, or arugula for variety; just ensure tougher greens are chopped finely.
- Goat cheese adds a creamy tang, but feta or ricotta can be used for a different flavor profile.
- The strata can be made a few hours ahead or the night before; letting it sit allows the flavors to meld beautifully.
- For a dairy-free version, substitute plant-based cheese and keep almond milk as the base.
Chef’s Secrets To Perfect Strata
The key to an excellent strata lies in properly soaking the bread with the egg custard.
Pressing the bread gently into the liquid ensures each cube absorbs flavor while retaining structure.
Don’t overmix the spinach or cheese, as this can create a dense texture; gentle folding keeps pockets of cheese and greens throughout.
Baking until just set ensures a creamy interior with lightly crisped edges.
Finally, using fresh lemon zest brightens the dish, balancing the richness of the eggs and cheese.
Serving Suggestions For Maximum Enjoyment
Serve the strata warm or slightly cooled, paired with a crisp, lightly dressed green salad for a balanced meal.
It also complements roasted tomatoes, avocado slices, or a fresh fruit platter beautifully.
For brunch, consider adding a side of lightly sautéed mushrooms or a simple vinaigrette-dressed vegetable medley.
Individual slices can be plated with a drizzle of olive oil or a sprinkle of fresh herbs such as parsley or chives to enhance flavor and presentation.
Storage Tips For Best Freshness
Leftover strata can be stored in the refrigerator for up to 3 days.
Cover tightly with foil or plastic wrap to preserve moisture.
Reheat individual slices in a 350°F oven for 5–10 minutes or microwave for 1–2 minutes.
For make-ahead convenience, assemble the strata the night before and refrigerate, then bake in the morning.
This not only saves time but allows the custard to fully soak into the bread, enhancing flavor and texture.
Frequently Asked Questions
1. Can I use different greens instead of spinach?
Absolutely! Kale, Swiss chard, or arugula work well.
Just chop them finely and slightly wilt tougher greens before combining with the bread to ensure even cooking.
2. Is it possible to make this recipe dairy-free?
Yes. Use a plant-based cheese alternative and keep the unsweetened almond milk.
The texture and flavor will remain satisfying while keeping the dish lighter and vegan-friendly.
3. Can I prepare the strata in advance?
Definitely. Assemble it the night before, cover, and refrigerate.
Baking the next day allows the custard to soak into the bread fully, enhancing the flavors while saving time in the morning.
4. What type of bread works best for strata?
Sturdy breads such as sourdough, French baguette, or a rustic country loaf are ideal.
Slightly stale bread is perfect because it absorbs the custard without becoming overly soggy.
5. How can I reheat leftover strata?
You can reheat slices in a preheated oven at 350°F for 5–10 minutes or microwave for 1–2 minutes until warmed through.
Avoid overcooking to maintain the creamy interior.
