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QUICHE FOR A CROWD
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Eggs
Amount Measure Ingredient -- Preparation Method
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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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