| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Eggs |
12 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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