Greek Quiche

Photo: flickr user avlxyz

Ingredients

1 teaspoon olive oil for greasing

1 baking potato very thinly sliced

Salt to taste

Freshly-ground black pepper to taste

1 piece cooked meatloaf, 4" thick

3 cups lightly-toasted bread in 1" pieces

10 ounces frozen chopped spinach thawed, drained

1 pkt plain feta cheese - (4 oz) crumbled

2 lrgs tomatoes squeezed of juices,

and diced

2 teaspoons dried oregano

2 eggs

cup Madeira wine

2 cups low-fat sour cream

2 green onions finely minced

teaspoon ground cinnamon

teaspoon ground nutmeg

Preparation

Grease a 12-inch diameter quiche dish, cake pan or springform pan with oil. (If using springform pan, set on baking sheet.) Slightly overlap potato slices to cover bottom of dish. Sprinkle with salt and pepper to taste.

Slice meatloaf into 1/3-inch-thick slices and layer over potatoes - tuck any leftover little pieces into nooks and crannies. Layer with bread pieces, chopped spinach, feta, tomatoes and sprinkle with oregano.

Combine eggs, wine, sour cream, green onions, cinnamon and nutmeg. Season with salt and pepper to taste. Spoon over quiche base, spreading evenly over top. Bake at 375 degrees until top is evenly brown, 40 minutes. Let cool slightly. Cut into 6 wedges.

This recipe yields 6 servings.

This recipe is wonderfully flexible. When I haven't had day-old bread, I've substituted unseasoned croutons and once even used lightly toasted hot dog buns. I've also subbed well-drained canned tomatoes when I haven't had fresh. And no meatloaf? Use leftover hamburgers or meatballs. There really are no set rules for this dish. Improvising provides the best results. Serve this with a green salad and a pitcher of sangria loaded with freshly sliced fruit.