Shelly's Recipe

QUICHE FOR A CROWD

Category: Quick Breads

2 crust pie crust
1 (8 oz) pkg cream cheese, softened
12 eggs
4 cups milk
1/3 cup grated parmesan cheese
2 tbsp chopped chives
2 1/2 tsp salt
1/2 tsp dried oregano leaves
1/4 tsp pepper
6 oz Swiss and Jarlsberg cheeses, shredded

Roll three-fourths of pastry into a rectangle 3 inches larger all around a 13x9 inch baking pan. Line baking dish with pastry; trim edge, leaving a 1 inch overhang. Fold overhang under; firmly press edge onto rim. Roll trimmings and remaining pastry 1/8 inch thick. With a floured 1/2 inch round canape cutter, cut out as many rounds as possible. Moisten edge of pastry rim with water and place rounds on edge, overlapping slightly; press with fingertips. Reroll trimmings and cut more rounds if necessary.

In a large bowl, beat cream cheese until smooth. Add eggs, one at a time, until blended, scraping bowl with spatula. Beat in milk and next 5 ingredients. Preheat oven to 375. Sprinkle shredded cheeses evenly over bottom of pie crust. Pour egg mixture over cheeses. Bake 45 minutes or until knife inserted in center comes out clean.