Bacon, Bread and Spinach Pie

Here’s a quick video of how to prepare one of my favorite brunch recipes. It’s simple, flavorful and can be prepared the evening before and baked the morning of the brunch. It can also serve as a tasty appetizer or main dish for a dinner with family or friends. Enjoy!

Bacon, Bread and Spinach Pie (Serves 5 to 6)
Recipe inspired by Smitten Kitchen 

8 oz bacon, chopped into small pieces
1 large onion, finely chopped
1 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
4 cups cubed French or Italian bread in 1-inch cubes (you’ll need enough cubes to scantly fill a 9-inch round baking dish)
4 ounces coarsely grated Gruyère or cheddar (1 cup)
2 ounces finely grated parmesan (1 cup)
2 3/4 cups milk
5 large eggs
1 tablespoon Dijon mustard

Melt butter in a large, heavy skillet over high heat and fry the bacon until golden and crisp, about 5 minutes.  Add the onion and cook until soft, about another 5 minutes. Add half the salt, half the pepper and half the nutmeg. Stir in the spinach and cook until wilted, about 3-4 minutes.

Spread half of the bread cubes in a well-buttered 9-inch pie pan or other ceramic baking dish. Top with half of spinach mixture and half of each cheese. Repeat layering with remaining bread, spinach and cheese.

Whisk eggs, milk, mustard and remaining  salt, pepper and nutmeg together in a large bowl and pour evenly over the pie. If preparing in advance, cover with plastic wrap and chill strata for 8-16 hours. Otherwise, procede with baking instructions below.

The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake pie, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

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