Croissant Strata with Spinach, Feta, and Gruyere Recipe
If you’re looking to brighten your next brunch or breakfast gathering, Croissant Strata with Spinach, Feta, and Gruyere is a total showstopper that marries the buttery decadence of croissants with a trio of vibrant cheeses and tender greens. This strata delivers both comfort and elegance in every bite: think crisp golden croissant edges, ribbons of spinach, creamy pockets of feta, and a rich Gruyere melt. Whether you’re planning ahead for a busy morning or celebrating a special occasion, this dish begs to be shared around the table.
Ingredients You’ll Need
Putting together Croissant Strata with Spinach, Feta, and Gruyere is delightfully simple, though every ingredient has a starring role in the final flavor and texture. Each item brings something essential — from richness and crispness to savory depth or a pop of color — so don’t skip a thing!
- Croissants: Choose day-old or slightly stale croissants for optimal soaking and texture; cut into chunky pieces to capture every drop of custard.
- Olive oil: A splash of olive oil is perfect for gently coaxing out sweetness from the onions and foundational flavor for the spinach.
- Onion: Finely chop your onion for even cooking and an aromatic sweetness that builds the base of the strata.
- Garlic: Minced garlic infuses the whole dish with savory depth — don’t rush this step!
- Fresh spinach: Roughly chop so the leaves wilt down quickly and distribute evenly for bright, fresh flavor and color.
- Salt, black pepper, nutmeg: Don’t underestimate the trio of salt, pepper, and just a pinch of nutmeg — they elevate the custard and greens to new heights.
- Eggs: The backbone of your custard, eggs bind the layers while creating that soufflé-like texture.
- Whole milk: Adds creaminess without heaviness, balancing the decadent cheeses.
- Heavy cream: For extra richness and a luscious, custardy interior.
- Dijon mustard: Just a teaspoon brings gentle zing and secretly sharpens every flavor.
- Gruyere cheese: Nutty, melty, and perfectly indulgent; shred for easy blending.
- Feta cheese: Crumbled feta creates lovely creamy-salty pockets dotted throughout the strata.
- Parmesan cheese: For a final layer of sharp, savory finish on top.
- Butter: Slick your baking dish with real butter for flavor and no-stick guaranteed edges.
How to Make Croissant Strata with Spinach, Feta, and Gruyere
Step 1: Prep the Pan and Oven
Before you start anything else, preheat your oven to 350°F (175°C) to make sure it’s piping hot and ready. Grab a 9×13-inch baking dish and generously butter it, paying special attention to the sides for easy, golden release later. This bit of extra care will reward you with beautiful, intact slices.
Step 2: Sauté Aromatics and Spinach
Heat the olive oil in a large skillet set over medium. Add your finely chopped onion and let it quietly sizzle for four to five minutes, stirring occasionally, until softened and fragrant. Next, toss in the minced garlic for a quick minute — you’ll smell its magic immediately! Then add the chopped fresh spinach and cook it down until just wilted. Hit the pan with the salt, pepper, and a pinch of nutmeg, mixing well, then remove from heat and let cool for a few moments.
Step 3: Whisk the Custard Base
In a large bowl, thoroughly whisk together the eggs, whole milk, heavy cream, and Dijon mustard. The goal is a smooth, creamy blend that will soak into every croissant curve. Now gently stir in the Gruyere, feta, and Parmesan cheeses, making sure every bit is swimming in flavor. This custard is where the heart of Croissant Strata with Spinach, Feta, and Gruyere truly comes alive!
Step 4: Assemble the Strata
Add your croissant chunks to the custard bowl, turning gently until every piece is well-coated. Scoop in the spinach mixture, folding it all together to distribute the cheeses and veggies evenly. Transfer everything to your buttered dish, and press lightly to ensure an even layer and maximum soaking. Let the mixture rest for 15 minutes (or cover and refrigerate overnight) to allow the flavors to meld and the croissants to drink up that luscious custard.
Step 5: Bake Until Puffy and Golden
Slide the strata dish onto the middle oven rack and bake, uncovered, for 40 to 45 minutes. You’re looking for a center that’s set and puffed, with a deep golden crown and slightly crisp edges — pure brunch bliss! Let the dish cool for 5 minutes before slicing; this is key for clean servings and the best, custardy texture.
How to Serve Croissant Strata with Spinach, Feta, and Gruyere
Garnishes
To make Croissant Strata with Spinach, Feta, and Gruyere extra-special, sprinkle with a handful of fresh chopped chives or flat-leaf parsley right before serving. A dusting of extra Parmesan on top just out of the oven gives a little salty crunch and bright sprinkled herbs bring lively color against the golden strata.
Side Dishes
This dish loves company! Serve it alongside a citrusy fruit salad, crisp mixed greens with a light vinaigrette, or roasted breakfast potatoes for ultimate brunch balance. The richness in Croissant Strata with Spinach, Feta, and Gruyere pairs beautifully with bright, fresh sides that keep things light and cheery.
Creative Ways to Present
If you’re feeding a crowd, bake Croissant Strata with Spinach, Feta, and Gruyere in individual ramekins for an elegant touch, or try a ring mold for a holiday-worthy centerpiece. For something whimsical, cut cooled strata into squares and stack them with mini skewers for savory brunch “bites” on a platter.
Make Ahead and Storage
Storing Leftovers
Once cool, transfer any leftover strata to an airtight container or wrap the baking dish tightly. Pop it in the fridge where it’ll keep fresh for up to three days, making busy weekday breakfasts a total treat.
Freezing
You can freeze Croissant Strata with Spinach, Feta, and Gruyere for up to two months! Slice into portions and wrap individually with foil or plastic wrap before sealing in a freezer bag. This makes future meals or last-minute entertaining a breeze.
Reheating
To reheat, simply microwave individual slices on medium power until heated through, or cover with foil and warm in a 325°F oven for about 20 minutes. If you’re craving that just-baked crispy top, uncover and broil for 1 to 2 minutes at the end.
FAQs
Can I assemble Croissant Strata with Spinach, Feta, and Gruyere the night before?
Absolutely! In fact, letting the assembled strata soak overnight in the fridge deepens the flavors and ensures every croissant bite is custardy and delicious. Just cover tightly until ready to bake.
What’s the best way to get a crispy top on my strata?
For extra crispiness, finish the strata under the broiler for a minute or two at the end of baking. Watch closely so it doesn’t over-brown!
Can I substitute other greens or cheeses?
Definitely. Feel free to swap spinach with sautéed kale or Swiss chard, and experiment with cheeses like sharp cheddar or fontina — but Gruyere and feta really make this version shine.
Is Croissant Strata with Spinach, Feta, and Gruyere vegetarian?
Yes, this recipe is naturally vegetarian. Just check your cheeses to ensure they’re made without animal rennet if you need a stricter vegetarian option.
Can I use gluten-free croissants?
Gluten-free croissants work well in this recipe, though they may soak up custard faster or slower depending on the brand. Keep an eye out during soaking and baking for the best texture.
Final Thoughts
There’s truly nothing like sharing a bubbling dish of Croissant Strata with Spinach, Feta, and Gruyere with friends or family. Whether you make it for a lazy weekend brunch or a festive holiday breakfast, this recipe brings comfort, beauty, and bold, savory flavors to your table — and always gets rave reviews. Give it a try and watch it become a new favorite!
Print
Croissant Strata with Spinach, Feta, and Gruyere Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a savory and rich croissant strata loaded with spinach, feta, and Gruyere cheese. This make-ahead breakfast bake is perfect for a leisurely brunch or a cozy morning treat.
Ingredients
Croissant Pieces:
- 6 large croissants (cut into 2-inch pieces)
Spinach Mixture:
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 5 cups fresh spinach (roughly chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Egg Mixture:
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
Cheese Blend:
- 1 cup Gruyere cheese (shredded)
- 3/4 cup feta cheese (crumbled)
- 1/4 cup Parmesan cheese (grated)
- Butter for greasing baking dish
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- Sauté Spinach: Cook onion in olive oil until softened. Add garlic, then spinach, season, and wilt.
- Mix Egg Mixture: Whisk eggs, milk, cream, and mustard. Add cheeses.
- Combine and Bake: Toss croissant pieces in the egg mixture, fold in spinach, and bake for 40-45 minutes.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Experiment with kale or Swiss chard as spinach alternatives.
- Prepare the strata the night before for a quick morning bake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 175mg
