Name: Asparagus, Spinach & Scallion Strata
Ingredients: 8 large eggs; 3 cups whole milk; 6 scallions, chopped; 3 tbsp. chopped fresh tarragon; 1 tbsp. Dijon mustard; ¾ tsp. ground nutmeg; 6 cups (packed) cubed ciabatta; 16 oz. frozen spinach, thawed and squeezed dry; 12 oz. thin asparagus, trimmed and cut into 1 1/2-inch pieces; 2 ½ cups grated Gruyère; 1 ¼ cups grated Parmesan

In large bowl, whisk first 6 ingredients. Mix in ciabatta, spinach, asparagus, 1 1/4 cups Gruyère, and 3/4 cup Parmesan. Season with pepper. Transfer to large casserole dish. Sprinkle with remaining cheeses. Cover; refrigerate overnight. Bake, uncovered, at 350° until browned and puffed, about 55 minutes. Let rest for 5 minutes.

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Asparagus, Spinach & Scallion Strata

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