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
13×9-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.