Quiche for a Crowd

Ingredients

Directions

1. In a medium bowl, stir flour and salt; cut in shortening to 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 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 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.