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.