Greek Quiche

Directions

1. Grease a 12-inch diameter quiche dish, cake pan or possibly 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.
2. Slice meatloaf into 1/3-inch-thick slices and layer over potatoes - tuck any leftover little pcs into nooks and crannies. Layer with bread pcs, minced spinach, feta, tomatoes and sprinkle with oregano.
3. Combine Large eggs, wine, lowfat sour cream, green onions, cinnamon and nutmeg. Season with salt and pepper to taste. Spoon over quiche base, spreading proportionately over top. Bake at 375 degrees till top is proportionately brown, 40 min. Let cold slightly. Cut into 6 wedges.
4. This recipe yields 6 servings.
5. This recipe is wonderfully flexible. When I haven't had day-old bread, I've substituted unseasoned croutons and once even used lightly toasted warm dog buns. I've also subbed well-liquid removed canned tomatoes when I haven't had fresh. And no meatloaf Use leftover hamburgers or possibly 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.