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.