Savoury Strata

90 min


  • 50g butter, divided
  • 250g spinach
  • 1 cup broccoli florets
  • 6 button mushrooms, sliced
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 350g Freya’s Dutch Wholemeal Grain
  • 150g grated gruyere
  • 50g grated parmesan
  • 9 large eggs
  • 350ml cream
  • 300ml milk
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp grated fresh nutmeg


Preheat oven to 165°C bake. Grease a large baking dish.

Melt 20g butter in a large frying pan on medium-high. Sauté spinach to remove some of the moisture. Remove from pan and leave to cool a little, then squeeze out any excess water.

In the same pan, melt remaining 30g butter on medium heat. Sauté broccoli, mushrooms, onion and garlic until tender (about 5 minutes). Add spinach back to pan and cook for a further 2 minutes. Set aside.

Tear the bread into pieces. Layer half the bread, cheese and veggie mix into prepared dish, then repeat to form another layer.

In a large bowl or jug, whisk together eggs, cream, milk, mustard, salt, pepper and nutmeg until well combined. Pour into the baking dish, cover and leave to soak for approximately 1 hour.

Bake for 45-55 minutes, until golden brown and just set.


  • This recipe is a great way to use up leftover bits and pieces sitting around in your fridge.
    Most veggies work well, and bacon is a great addition!