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2 tablespoons extra-virgin olive oil, plus more for the baking dish

1 medium bunch Swiss chard (about 10 ounces)

1 pound mixed mushrooms, sliced, and coarsely chopped if large

1 medium onion, diced

2 cloves garlic, minced

10 large eggs

2 cups 1% low-fat milk

1 tablespoon Dijon mustard

1 cup packed, shredded Gruyère cheese (4 ounces)

2 teaspoons fresh thyme leaves or ¾ teaspoon dried

1 teaspoon chopped fresh sage or ½ teaspoon dried

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

8 cups cubed crusty whole-grain bread (1-inch cubes)

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1. Brush a 9x13-inch baking dish with oil. Separate the chard stems from the leaves. Dice the stems and coarsely chop the leaves, keeping them separate.

2. In a large skillet over medium-high heat, heat the oil until shimmering. Add the mushrooms, onion and chard stems and cook, stirring, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook, stirring, 30 seconds more. Add the chard leaves and cook, until wilted, about 1 minute. Remove from the heat and let cool slightly.

3. In a large bowl, whisk together the eggs, milk and mustard until incorporated. Add the mushroom mixture, cheese, thyme, sage, salt and pepper and stir to incorporate. Add the bread and toss to combine. Transfer the mixture to the prepared baking dish. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

4. Preheat the oven to 350 degrees with the rack in the middle. Meanwhile, let the strata come to room temperature.

5. Bake for 1 hour to 1 hour 10 minutes, or until the strata is set in the center and the top forms a golden-brown crust. Serve warm.

Notes: