Preheat oven to 425 degrees F.

Prepare the pie shell.

Sprinkle grated Swiss, marbled jack, and 3 tablespoons of Romano cheese over the bottom of the pie shell.

Evenly distribute chopped onion, broccoli florets, and sliced mushrooms over the cheese layer.

In a bowl, mix eggs, dried marjoram, dried basil, salt, and garlic powder together.

Add milk and half-and-half to the egg mixture and mix well.

Pour the egg mixture over the contents in the pie shell.

Cut cherry tomatoes in halves and arrange, cut side up, in a ring on top of the mixture.

Sprinkle the remaining 1 tablespoon of Romano cheese over the top.

Bake for 15 minutes.

Reduce oven temperature to 300 degrees F and bake for an additional 45 to 55 minutes, or until a cake tester inserted in the middle comes out clean.

For the pie shell: Blend flour, butter flavored shortening, and salt together until crumbly.

Add cold water, 1 tablespoon at a time, mixing with a fork until the mixture holds together.

Handle the dough as little as possible.

Wrap the dough in plastic wrap and chill for at least an hour.

Roll out the dough between layers of Saran Wrap with very little flour.

Place the dough carefully in a pie plate, being careful not to stretch it.

Trim the edges of the dough.