Artichoke, Spinach, and Goat Cheese Strata

This was my first attempt at making a strata and it came out AWESOME! I have had it every night for dinner this week but this dish is typically served at brunch. However, I could eat this for any meal and be a happy girl. I adapted the recipe from Cooking Light but made several changes based on the reader reviews and my own taste. If you have not had a strata it is a casserole type dish made primarily from eggs, bread, and milk...however, if I had to describe this dish I would say that it tastes like stuffing. and who doesn't love stuffing?...and goat cheese?

Goat Cheese, Spinach, and Mushroom Strata
Serves 6-8 Prep time:30 minutes Bake time: 50 minutes

Ingredients
1 teaspoon olive oil
1 medium chopped yellow onion
2 (8 oz) cans quartered artichoke hearts, rinsed and drained
4 cups roughly chopped fresh spinach
1 8 oz pkg sliced baby portabella mushrooms 
2 garlic cloves, minced
2 tsp dried herbes de Provence
1 3/4 cups 1% milk
1 tsp freshly ground black pepper
1/2 tsp salt
4 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1/2 (1-pound) loaf country-style whole wheat bread, cut into 1-inch cubes (about 5 cups)
Cooking spray
5 oz crumbled goat cheese, divided

Directions

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts, garlic, spinach, and mushrooms; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.

Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

Preheat oven to 375°. Spoon half of bread mixture into a 12-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.