2 2/3 c. all-purpose flour
1 1/4 tsp. salt
1 c. shortening
1 (8 oz.) pkg. cream cheese, softened
12 eggs
4 c. milk
1/3 c. grated Parmesan cheese
2 tbsp. chopped chives
2 1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
6 oz. Jarlsberg cheese, shredded
6 oz. Gruyere cheese, shredded
Fresh chives for garnish

About 1 1/2 hours before serving: In medium bowl, mix flour and salt, cut in shortening to resemble coarse crumbs. Stir in 6 to 7 tablespoons ice water, one at a time, until pastry just holds together. Roll pastry into rectangle 3 inches larger all around a 13 x 9 inch baking dish. Line dish with pastry, trim pastry edge to 1 inch overhang. Fold under and press firmly to edge, edge as desired.

In large bowl, with mixer at low speed, 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 degrees. Sprinkle shredded cheeses evenly over bottom of crust; pour 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. Makes 12 main-dish servings, about 565 calories per serving.