Ham, Gruyère and Spinach Strata

Ingredients

• 1 cup ham diced
• 2 teaspoons dijon mustard 
• 8 large eggs 
• 1 clove garlic crushed
• 1 cup coarsely gruyère shredded
• 1.3 cups heavy cream 
• 6 cups bread italian cubed (1-inch cubes)
• 0.1 teaspoon nutmeg 
• 2 cups onion diced finely
• 30 servings salt and pepper 
• 10 ounce pkt spinach frozen dry thawed
• 3 tablespoons butter unsalted
• 1.5 cups milk whole

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• aluminum foil
• broiler

Directions

1. Melt butter in a skillet over medium heat. Saut onion 6 minutes. Stir in spinach; remove from heat. In a bowl, whisk remaining ingredients through nutmeg.
2. Rub a 9-by-13-inch baking dish with garlic; discard.
3. Spread bread in dish; top with onion mixture and ham.
4. Add milk mixture. Press into bread. Cover with foil; chill 2 hours or overnight.
5. Preheat oven to 350F.
6. Bake, covered, until set, about 30 minutes. Uncover, scatter with rest of cheese; bake 10 minutes. Move rack to highest position; preheat broiler to high. Broil until golden, about 3 minutes.
7. Serve.