Name: Greek Quiche Recipe
Total time: 1 h
Yield: Serves 6
Ingredients: 1 teaspoon olive oil, for greasing; 1 baking potato, very thinly sliced; Salt, pepper; 1 (4-inch-thick) piece cooked meatloaf; 3 cups bread pieces (lightly toasted and torn into 1-inch pieces); 1 (10-ounce) package frozen chopped spinach, thawed and drained; 1 (4-ounce package) crumbled plain feta cheese; 2 large tomatoes, squeezed of juices and diced; 2 teaspoons dried oregano; 2 eggs; 1/4 cup Madeira wine; 2 cups low-fat sour cream; 2 green onions, finely minced; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

Print RecipePrint Recipe

By Robin Denker

July 12, 2000

This Greek-inspired casserole is a little like a quiche with a crust of potato slices. It’s one of my most successful tricks for using up leftovers.

And it’s 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.