Three-cheese Quiche

Description
Makes 8 servings (2 triangles each).

Ingredients

 * 3 cups hot cooked rice
 * 2 cups (8 ounces) shredded Cheddar cheese, divided
 * 7 eggs, divided
 * 1 medium fresh tomato, diced, divided
 * 1 10-ounce package frozen chopped spinach, thawed and pressed
 * 3/4 cup diced cooked ham
 * 3/4 cup (3 ounces) shredded mozzarella cheese
 * 1 cup half and half
 * 1/2 teaspoon seasoned salt
 * 1/4 teaspoon ground nutmeg
 * 1/4 teaspoon ground red pepper
 * 1/3 cup grated Parmesan cheese
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted

Directions
Combine rice, 1 cup Cheddar cheese, 2 eggs, beaten, and 1/4 cup tomato in medium bowl. Press firmly and evenly into bottom of greased 13x9-inch baking pan.

Spread spinach over rice mixture; top with ham, then with mozzarella cheese and remaining 1 cup Cheddar cheese.

Combine half and half, remaining 5 eggs, beaten, salt, nutmeg and red pepper in same medium bowl; pour over cheese layer. Sprinkle with remaining tomato, then with Parmesan cheese. Bake at 350 degrees 35 to 45 minutes, or until firm and golden brown.

Remove from oven; let stand 10 minutes. To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.