Spinach & cheese croissant strata quiche recipe
Spinach & Cheese Croissant Strata (Quiche) recipe
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- 8 large croissants, torn into bite-size pieces
- 2 cups grated Monterey Jack or Swiss cheese, divided
- One 10-ounce package frozen spinach, thawed and squeezed dry
- 8 large eggs
- 2 cups milk
- Hot sauce, to taste
- Worcestershire sauce, to taste
- 1 teaspoon chopped fresh herbs, such as basil, rosemary, sage, marjoram, etc.
Preheat oven to 350 degree F.
Layer croissant pieces in a lightly greased 9×13-inch baking pan. Sprinkle with 1 cup of cheese then top with spinach. In a separate bowl beat eggs, milk, remaining 1 cup of cheese, hot sauce, Worcestershire and herbs; then pour over ingredients in baking pan.
Cover pan loosely with foil sprayed with non-stick cooking spray and bake for 20 minutes. Remove foil and rotate pan for more even baking. Bake for 20-30 minutes more (check occasionally and cover with foil if top is browning too quickly), until a knife inserted in center comes out clean. Remove from oven and let stand for 5 minutes. Slice into 8 pieces and serve.
Reference: Spinach & cheese croissant strata quiche recipe
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