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Title: Quiche for a Crowd
Categories: Cheese Eggs
Yield: 12 Servings
| 2 2/3 | c | All-purpose flour |
| 1 1/4 | ts | Salt |
| 1 | c | Shortening |
| 8 | oz | Package cream cheese, softened |
| 12 | Eggs | |
| 4 | c | Milk |
| 1/3 | c | Grated Parmesan cheese |
| 2 | tb | Chopped chives |
| 2 1/2 | ts | Salt |
| 1/2 | ts | Dried oregano leaves |
| 1/4 | ts | Pepper |
| 6 | oz | Jarlsberg cheese, shredded (1 1/2 cups) |
| 6 | oz | Gruyere cheese, shredded (1 1/2 cups) |
Makes 12 main-dish 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 three-fourths of pastry into a rectangle 3 inches larger all around than 13x9-inch baking dish. Line baking dish with pastry; trim pastry edge, leaving 1-inch overhang. Fold overhang under; firmly press edge onto rim.
3. Roll trimmings and remaining pastry 1/8-ich thick. With floured 1/2 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: Steve Herrick Source: [Good Housekeeping - May 1988]
Variations solicited: ag441@ccn.cs.dal.ca {-=[PAM]=-}