Recipe - Italian Artichoke Pie

3 Eggs; Beaten
1 3 Oz Package Cream Cheese
With Chives; Softened
Three fourths teaspoon Garlic Powder
One fourth teaspoon Pepper
1 One half cup Mozzarella Cheese, Part
Skim Milk; Shredded
1 cup Ricotta Cheese
One half cup Mayonnaise
1 14 Oz Can Artichoke Hearts;
Drained
One half 15 Oz Can Garbanzo Beans,
Canned; Rinsed And Drained
1 2 One fourth Oz Can Sliced Olives;
Drained
1 2 Oz Jar Pimientos; Diced
And Drained
2 tablespoon Parsley; Snipped
1 Pie Crust (9 Inch); Unbaked
2 small Tomato; Sliced

In a large mixing bowl stir together eggs, cream cheese, garlic powder, and
pepper. Add 1 Cup of the mozzarella chesse, ricotta chesse, and mayomnaise.
Stir until throughly combined.

Ouarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped
hearts, garbanzo beans, olives, pimentoes, and parsley into the cheese
mixture. Pour into pastry shell.

Bake in a 350 degree oven for 30 minutes. Top with the remaining mozzarella
cheese and Parmesan cheese. Bake about 15 minutes more or until set. Let
stand for 10 minutes. Arrange tomatoe slices and quarted artichoke hearts
over the top. Cut into wedges. Makes 8 servings.
NOTES : Not only does this make a super supper dish, it's also great for a
latemorning brunch. Typed into Mastercook 3 by
samih@ix.netcom.com.