Recipe - Quiche For A Crowd

2 2/3 cup Allpurpose flour
1 One fourth teaspoon Salt
1 cup Shortening
8 ounce Package cream cheese,
softened
12 Eggs
4 cup Milk
1/3 cup Grated Parmesan cheese
2 tablespoon Chopped chives
2 One half teaspoon Salt
One half teaspoon Dried oregano leaves
One fourth teaspoon Pepper
6 ounce Jarlsberg cheese, shredded
(1 One half cups)
6 ounce Gruyere cheese, shredded (1
One half cups)

Makes 12 maindish servings Ice water Fresh chives for garnish About 1 1/2
hours before serving: 1. In a medium bowl, stir flour and salt; cut in
shortening to resemble coarse crumbs. Stir in 6 to 7 tablespoons ice water,
a tablespoon at a time, until pastry just holds together. 2. Roll
threefourths of pastry into a rectangle 3 inches larger all around than
13x9inch baking dish. Line baking dish with pastry; trim pastry edge,
leaving 1inch overhang. Fold overhang under; firmly press edge onto rim.
3. Roll trimmings and remaining pastry 1/8ich thick. With floured One half inch
round canape cutter, cut out as many rounds as possible. Moisten edge of
pastry rim with water; place rounds on edge, overlapping slightly; press
with fingertips. Reroll trimmings and cut more rounds if necessary. 4. In
large bowl, with mixer at low speed, beat cream cheese until smooth. Add
eggs, one at a time, until blended, scraping bowl with rubber spatula. Beat
in milk and next 5 ingredients. 5. Preheat oven to 375 F. Sprinkle shredded
cheeses evenly over bottom of pie crust; pout egg mixture over cheeses. If
you like, arrange fresh chives on top to make a pretty design. Bake 45
minutes or until knife inserted in center comes out clean.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini