Number of Servings: 12
2 2/3 Cup(s) All-Purpose Flour
1 1/4 Teaspoon(s) Salt
1 Cup(s) Shortening
8 Ounce(s) Package cream cheese softened
12 Eggs
4 Cup(s) Milk
1/3 Cup(s) Grated parmesan cheese
2 Tablespoon(s) Chopped chives
1/2 Teaspoon(s) Dried oregano leaves
1/4 Teaspoon(s) Pepper
6 Ounce(s) Jarlsberg cheese, shredded 1 1/2 cups
6 Ounce(s) Gruyere cheese, shredded 1 1/2 cups
Makes 12 main-dish servings
Ice water Fresh chives for garnish about 11/2 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 icewater, 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-inch 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.
1 1/4 Teaspoon(s) Salt
1 Cup(s) Shortening
8 Ounce(s) Package cream cheese softened
12 Eggs
4 Cup(s) Milk
1/3 Cup(s) Grated parmesan cheese
2 Tablespoon(s) Chopped chives
1/2 Teaspoon(s) Dried oregano leaves
1/4 Teaspoon(s) Pepper
6 Ounce(s) Jarlsberg cheese, shredded 1 1/2 cups
6 Ounce(s) Gruyere cheese, shredded 1 1/2 cups
Makes 12 main-dish servings
Ice water Fresh chives for garnish about 11/2 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 icewater, 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-inch 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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