The Washington Post

Mushroom and Swiss Chard Strata With Gruyere

Mushroom and Swiss Chard Strata With Gruyere 8.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 19, 2019

This strata dishes up all the ease and splendor of a typical overnight breakfast bake, but in a more healthful way. Made with whole-grain bread, it brims with sauteed mushrooms and ribbons of Swiss chard, is fragrant with herbs and has just enough nutty Gruyere cheese to make it rich and flavorful. Once baked, it puffs gloriously with a bread-pudding-like texture inside and a crispy top.

Make Ahead: The strata needs to be assembled and refrigerated for at least 8 hours and preferably overnight before baking.

Storage Notes: Although best served right after baking, the strata will keep in the refrigerator for up to 3 days. Reheat, covered, in a 350-degree oven or in the microwave.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 medium bunch Swiss chard (about 10 ounces)
  • 1 pound mixed mushrooms, sliced, and coarsely chopped if large
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 10 large eggs
  • 2 cups 1% low-fat milk
  • 1 tablespoon Dijon mustard
  • 1 cup packed, shredded Gruyère cheese (4 ounces)
  • 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried
  • 1 teaspoon chopped fresh sage or 1/2 teaspoon dried
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups cubed crusty whole-grain bread (1-inch cubes)

Directions

Brush a 9x13-inch baking dish with oil. Separate the chard stems from the leaves. Dice the stems and coarsely chop the leaves, keeping them separate.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the mushrooms, onion and chard stems and cook, stirring, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook, stirring, 30 seconds more. Add the chard leaves and cook, until wilted, about 1 minute. Remove from the heat and let cool slightly.

In a large bowl, whisk together the eggs, milk and mustard until incorporated. Add the mushroom mixture, cheese, thyme, sage, salt and pepper and stir to incorporate. Add the bread and toss to combine. Transfer the mixture to the prepared baking dish. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Preheat the oven to 350 degrees with the rack in the middle. Meanwhile, let the strata come to room temperature.

Bake for 1 hour to 1 hour 10 minutes, or until the strata is set in the center and the top forms a golden-brown crust. Serve warm.


Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Kari Sonde.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 310


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 5g 25%

Cholesterol: 285mg 95%

Sodium: 580mg 24%

Total Carbohydrates: 27g 9%

Dietary Fiber: 4g 16%

Sugar: 8g

Protein: 20g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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