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   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











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