Quiche for a crowd
Yield: 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) Makes 12 main-dish servings Ice water Fresh chives for garnish About
- 1 1/2 hours before serving: 1. In a medium bowl
Instructions:
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.
