Quiche for a crowd
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Makes 12 main-dish servings | ||
| 2⅔ | cup | All-purpose flour |
| 1¼ | teaspoon | Salt |
| 1 | cup | Shortening |
| 1 | each | 8-oz package cream cheese, softened |
| 12 | eaches | Eggs |
| 4 | cups | Milk |
| ⅓ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Chopped chives |
| 2½ | teaspoon | Salt |
| ½ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Pepper |
| 6 | ounces | Jarlsberg cheese, shredded (1 1/2 cups) |
| 6 | ounces | Gruyere cheese, shredded (1 1/2 cups) |
| Ice water | ||
| Fresh chives for garnish | ||
| 1 | each | In a medium bowl, stir flour and salt; cut in shortening to |
Directions
ABOUT 1½ HOURS BEFORE SER
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 ⅛-inch thick. With floured ½-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] Courtesy of Shareware RECIPE CLIPPER 1⅕
Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR