Easy Rice and Veggie Quiche

Description
Makes 8 servings

Ingredients

 * 4 cups cooked rice, cooled
 * 8 eggs, well beaten
 * ½ cup grated Parmesan cheese, divided
 * 1 cup milk
 * ½ teaspoon seasoned salt
 * ¼ teaspoon ground nutmeg
 * ¼ teaspoon ground red pepper
 * 1 x 10-ounce package frozen chopped spinach, thawed and pressed
 * 1 cup (4 ounces) shredded mozzarella cheese
 * 1 medium fresh tomato, diced

Directions

 * 1) Stir rice, ½ cup beaten eggs, and ¼ cup Parmesan cheese in large bowl until well blended.
 * 2) Press rice mixture into bottom of lightly greased 13x9x2-inch baking dish.
 * 3) Beat remaining eggs, milk, salt, nutmeg and pepper until well blended.
 * 4) Stir in spinach and mozzarella cheese.
 * 5) Pour over rice, spreading spinach evenly. Sprinkle with tomato and remaining ¼ cup Parmesan cheese.
 * 6) Bake in preheated 350 °F oven until knife inserted near center comes out clean, about 40 to 50 minutes.
 * 7) Let stand 5 minutes before serving. To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.