Cheddar and Ham Quiche for 72

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6 Servings:

1/2 c. uncooked rice

4 eggs

2 Tbsp. melted butter

2 Tbsp. chopped parsley

1 1/2 c. shredded Cheddar

cheese

1 c. diced ham

1 1/4 c. milk

1/4 tsp. dry mustard

1/8 tsp. pepper

1 small tomato, cut in wedges

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72 Servings:

6 c. uncooked rice

48 eggs

1 1/2 c. melted butter

1 1/2 c. chopped parsley

18 c. shredded Cheddar cheese

12 c. diced ham

15 c. milk

1 Tbsp. dry mustard

1 1/2 tsp. pepper

12 small tomatoes, cut in 6 wedges

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Heat oven to 375 degrees. Cook rice according to package

directions. Combine rice, 1 egg for 6 and 12 for 72 (slightly

beaten), butter and cup parsley. Firmly press mixture against

bottom and sides of 1 (9 inch) pie plate for 6 servings and 12

for 72 servings, building up outside edges. Sprinkle half the

amount of cheese over the rice crust. Top with half of the

diced ham; sprinkle with remaining cheese. Beat together

milk, remaining eggs, 3 for 6 servings and 36 for 72 servings,

mustard and pepper. Pour over cheese-ham mixture. Sprinkle

remaining ham on top. Bake 25 minutes. Arrange tomato wedges

on top. Bake an additional 5 minutes or until knife

inserted near center comes out clean

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Let stand 10 minutes before serving.

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