Dairy-Free Strata with Spinach and Artichoke
A savory and satisfying dairy-free strata layered with crusty bread, spinach, artichoke hearts, and a flavorful egg custard.
Ingredients
- 8 slices Crusty Bread
- about 170 g Fresh Spinach
- 1 can Artichoke Hearts
- 8 large Eggs
- 2 cups Dairy-Free Milk
- 1/4 cup Nutritional Yeast
- 2 cloves Garlic
- 2 tablespoons Olive Oil
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Lightly grease a baking dish.
- 3Cut bread into 2.54 cm cubes and spread evenly in the prepared baking dish.
- 4Heat olive oil in a skillet over medium heat.
- 5Add minced garlic and spinach and cook until wilted, about 2 minutes.
- 6Drain and chop artichoke hearts.
- 7Sprinkle spinach and artichoke hearts over the bread cubes.
- 8In a bowl, whisk together eggs, dairy-free milk, nutritional yeast, Italian seasoning, salt, and pepper.
- 9Pour egg mixture over the bread and vegetables, making sure everything is moistened.
- 10Gently press down on the bread to help it absorb the liquid.
- 11Cover and refrigerate for at least 30 minutes or up to overnight.
- 12Bake for 35-40 minutes, or until the strata is puffed and golden brown.
- 13Let cool slightly before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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