Ingredients:

  • 16 oz cremini mushrooms, sliced thick
  • 6 oz fresh baby spinach, roughly chopped
  • 1 medium shallot, finely minced
  • 2 cloves garlic, smashed and minced
  • 1 tbsp extra virgin olive oil
  • 10 large eggs
  • 1 cup low-fat cottage cheese, blended until smooth
  • 1/2 cup whole milk
  • 1.5 cups sharp white cheddar cheese, shredded
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp ground nutmeg
  • 4 cups stale sourdough bread, cubed

Instructions:

  1. Prep the oven: Preheat your oven to 190°C (375°F). This high heat is non negotiable for a good rise.
  2. The Dry Sear: Heat the olive oil in your skillet over medium high heat. Add the mushrooms in a flat layer. Do not stir for 3 minutes. Wait for that deep mahogany color to develop on the bottom.
  3. Aromatics: Toss in the shallots and garlic. Sauté for 2 minutes until the garlic smells nutty and the shallots are translucent.
  4. Spinach Wilt: Add the chopped spinach. Stir for just 30 seconds until it turns bright green and starts to collapse. Remove from heat immediately.
  5. The Custard: In your bowl, whisk the eggs, blended cottage cheese, milk, salt, pepper, and nutmeg until the mixture looks pale yellow and slightly foamy.
  6. The Foundation: Grease your baking dish. Spread the sourdough cubes across the bottom in an even layer.
  7. Layering: Distribute the mushroom and spinach mixture over the bread. Make sure those savory bits get into all the nooks and crannies.
  8. The Pour: Pour the egg custard over everything. Use a spoon to gently press the bread down until every cube is submerged and soaking up the liquid.
  9. The Cheese: Sprinkle the cheddar evenly over the top. This creates the golden, bubbly crust.
  10. The Bake: Slide it into the oven for 40 to 45 minutes until the center no longer jiggles and the top is a deep golden brown.