Here's the recipe if anyone wants it:
Spinach and Mushroom Breakfast Casserole
A ricer is an effective way to squeeze out the moisture from the spinach. This is from Cook’s Illustrated. I have made a variation using half spinach and half canned artichoke hearts with cheddar cheese that was also excellent.
Serves 6 to 8
Ingredients
• 16 slices Challah bread
• 5 tablespoons butter, divided
• 8 ounces button mushrooms, washed and sliced
• 2 large shallots, minced
• 20 ounces frozen chopped spinach, defrosted, and squeezed dried
• 1/4 teaspoon nutmeg, freshly ground
• 1 teaspoon salt and 1/2 teaspoon ground black pepper
• 1 cup white wine
• 12 ounces shredded Monterey Jack cheese, or combination of Monterey Jack and Colby
• 12 large eggs
• 3 1/2 cups half-and-half
Instructions
1. If the bread isn't stale and dry, bake the slices in one layer in a low (300 degree oven) for about 30 minutes, turning the slices over after about 15 minutes. Rub a 13 x 9-inch pyrex or other heat-proof casserole dish all over with 1 tablespoon of the butter, and set aside.
2. Over medium heat, melt 2 tablespoons of the butter in a large skillet, preferably non-stick. Add the mushrooms and shallots and sauté until the shallots are soft and the mushrooms have exuded all their liquid, about 10 minutes. Add the chopped spinach, nutmeg, salt, and pepper to the skillet and combine until mixed and heated through. Put the spinach mushroom mixture into a bowl. In the now empty skillet, add the white wine and reduce (by simmering) to approximately 1/4 cup.
3. When the bread has finished toasting, remove and add enough slices to the casserole dish to cover the bottom with one layer of bread. Dot the bread slices with one tablespoon of the butter. Spread half of the spinach over the bread layer. Top with 4 ounces of the cheese. Repeat the bread, butter, spinach, and 4 ounce cheese layer.
4. Whisk the eggs, half-and-half, and reduced wine together, and pour over the casserole. Sprinkle the last 4 ounces of cheese over the casserole and cover tightly with plastic wrap.
5. Put the casserole on a flat baking sheet. Weigh down the casserole with heavy boxes (three boxes of chicken broth or sugar work well). (The baking sheet is optional, but it helps capture any liquid that may overflow and also helps transport the casserole in and out of the refrigerator.) Slide the baking sheet with the casserole onto a refrigerator shelf. Refrigerate from 8 - 24 hours.
6. Approximately two hours before serving, remove the casserole from the refrigerator. Remove the weights. Let the casserole sit at room temperature while preheating the oven to 325 degrees, about 20 minutes. Bake the casserole until the top is well-browned and puffed, about 1 hour and 10 minutes. Remove and let sit for 10 minutes before serving.
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