Three-cheese Rice Quiche

Description
Makes 6 servings.

Ingredients

 * 1 pound boneless pork shoulder, cut into 1-inch pieces
 * 1/3 cup flour
 * 1 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 2 tablespoons vegetable oil
 * 1/2 cup chopped onion
 * 4 cups chicken broth
 * 1 cup uncooked rice
 * 2 medium apples, peeled (optional) and chopped
 * 1 10-ounce package frozen peas, thawed and drained
 * 2 tablespoons chopped chives
 * 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
Cook onion in oil in large skillet over medium heat. Stir in rice, all but 1/4 cup tomato, salt and pepper; cook an additional 2 to 3 minutes. Press rice mixture into greased 8-inch baking dish.

Spread spinach over rice mixture; top with crawfish, then with Swiss cheese and mozzarella cheese.

Combine eggs, cream, seasoned salt, nutmeg and red pepper in small bowl; pour over cheese layer. Sprinkle reserved 1/4 cup tomato, then Parmesan cheese on top. Bake at 350 degrees 35 to 40 minutes, or until firm and golden brown.