1 c. grated Cheddar cheese
1 c. grated Mozzarella
1 c. Ricotta cheese
1/4 lb. mushrooms, sliced and
2 Tbsp. chopped onion
1/4 c. canned salmon, drained
3 to 4 medium size ripe
tomatoes, sliced in thin
1 tsp. basil
1 tsp. leaf oregano
1/4 c. chopped green onions
salt and pepper
1 baked 9-inch pie crust
Preheat oven to 325 degrees. Combine Cheddar, Mozzarella,
Ricotta, chopped onions, mushrooms and salmon; spoon into baked
pie shell. Arrange tomato wedges in tightly overlapping
circular pattern over filling. Sprinkle with herbs, chopped
green onions, salt and pepper. Bake for 20 minutes. Cool 15
minutes before cutting.
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