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Quiche For A Crowd

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Cheese, Eggs 12 Servings

INGREDIENTS

2 2/3 c All-purpose flour
1 1/4 t Salt
1 c Shortening
8 oz Package cream cheese
softened
12 Eggs
4 c Milk
1/3 c Grated Parmesan cheese
2 T Chopped chives
2 1/2 t Salt
1/2 t Dried oregano leaves
1/4 t Pepper
6 oz Jarlsberg cheese, shredded
1 1/2 cups
6 oz Gruyere cheese, shredded 1
1/2 cups
1 1/2 urs before serving: 1. In a medium bowl, stir flour and salt

INSTRUCTIONS

Makes 12 main-dish servings Ice water Fresh chives for garnish About
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 Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 503
Calories From Fat: 317
Total Fat: 35.6g
Cholesterol: 240.9mg
Sodium: 987.3mg
Potassium: 256.6mg
Carbohydrates: 26.5g
Fiber: <1g
Sugar: 5.1g
Protein: 18.3g


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