Ingredients

· 1 loaf baguette, cut into cubes

· 2 tablespoons butter

· 1 small onion

· 2 tablespoons thyme

· 226 g mushrooms, sliced

· 3 cups spinach, packed

· 2 cups Swiss cheese, grated

· 8 eggs

· 2 cups whole milk

· 1 cup heavy cream

· 2 teaspoon kosher salt

· ½ teaspoon ground black pepper

· 1 teaspoon Dijon mustard

· ¼ teaspoon nutmeg, grated

Method

Preheat oven to 200°C. Place the bread cubes on a baking sheet and toast in the oven until golden brown. Remove from the oven and set aside. In a pan over medium heat, cook the onions, mushrooms and herbs in the butter until vegetables are softened. Add spinach to the pan and cook until the spinach is wilted. Pull the pan off the heat, and let cool. In a casserole, measure out the toasted bread. Place that amount of bread back into a bowl. Add the onion mushroom mixture and Swiss cheese to the bread in the bowl. Toss to combine. Turn oven down to 175°C. In a blender, combine eggs, milk, cream, salt, pepper, mustard and nutmeg. Blend for 10 seconds. Line your dish with parchment paper. Add the bread and mushroom onion mixture to the pan. Pour the egg mixture over the bread. Press the bread cubes down to make sure they are totally submerged. Bake the strata uncovered until it has puffed slightly, is golden brown on top for about an hour. Serve it warm.