Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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