FILLING:

1 c. grated cheddar cheese
1 c. Mozzarella cheese
1 c. ricotta cheese
1/4 lb. mushrooms, sliced and sauteed
2 tbsp. chopped onion
1/4 c. canned salmon, drained and flaked
3 to 4 med. size ripe tomatoes, sliced in thin wedges
1 tsp. basil, crumbled
1 tsp.leaf oregano, crumbled
1/4 c. chopped green onions (for garnish)
Salt and pepper

Combine cheddar, Mozzarella, ricotta, chopped onions, mushrooms and salmon. Mix well and 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 at 325 degrees for 20 minutes. Cool 15 minutes before cutting.