Ingredients:

  • 4 ounces (115g) thinly sliced prosciutto
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces (285g) fresh spinach, roughly chopped
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste
  • 8 large eggs
  • 2 cups (475ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 loaf (1 pound/450g) crusty bread (e.g., sourdough or baguette), cut into 1-inch cubes
  • 1 cup (225g) whole milk ricotta cheese, dolloped
  • 1 ½ cups (150g) grated Gruyère cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Arrange prosciutto slices on a baking sheet lined with parchment paper. Bake until crispy, about 10-15 minutes. Let cool on a wire rack, then crumble.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant. Add spinach and cook until wilted. Season with nutmeg, salt, and pepper. Remove from heat and set aside.
  3. In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, and pepper.
  4. Grease a 9x13 inch baking dish. Arrange half of the bread cubes in the bottom of the dish. Top with half of the spinach mixture and dollops of half of the ricotta cheese. Pour half of the custard mixture over the bread. Repeat layers with remaining bread, spinach, ricotta, and custard.
  5. Sprinkle the grated Gruyère cheese evenly over the top.
  6. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
  7. Let the strata rest for 10 minutes before serving. Sprinkle with crumbled crispy prosciutto before serving.