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Mains, Vegetarian

Greek Quiche

Greek Quiche
Bob Chamberlin / Los Angeles Times

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 ... Read more

Total time: 1 hour | Serves 6
  • 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

Step 1Grease 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.

Step 2Combine 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.


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