Savory 3-Cheese Quiche

1 9 ea prepared pie shell,unbaked
1 c swiss cheese,grated
1/2 c marbled jack cheese,grated
3 T romano cheese,grated
1 T romano cheese,grated
1/2 md onion,chopped
1 c fresh broccoli,cut into small pieces
1 1/2 c fresh mushrooms,sliced
1/4 t marjoram,Dried
1/2 t basil,Dried
1/4 t salt
1 t garlic powder
3 ea eggs
1/2 c half and half
7 ea cherry tomatoes (up to 8)

**my never-fail pie crust -(1 crust)**
1 c flour
6 T butter-flavored crisco
1/2 t salt
1/4 t sugar
3 T cold water

Sprinkle the cheeses over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushrooms over the cheese layer.

Mix the eggs and the spices together in a bowl. Add the milk and half and half and mix well. Pour over contents in the pie shell. Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of quiche. Sprinkle the 1 tablespoon of Romano over top. Bake in a preheated 425 oven for 15 minutes. Turn oven down to 300 and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.

Pie Crust: Blend together with pastry blender until crumbly (like coarse cornmeal). Ad cold water, 1 tablespoon at a time, mixing with a fork until mixture holds together. Handle as little as possible. Wrap in Saran Wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in pie plate, being careful not to stretch dough. Shape edges.

Wisconsin State Fair