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| 3 | eggs beaten |
| 4 x ca. 30 g | Package Cream Cheese With Chives; Softened |
| 3/4 Teelöffel | garlic powdered |
| 1/4 Teelöffel | pepper |
| 1 1/2 Tasse | Mozzarella Cheese, Part Skim Milk; Shredded |
| 1 Tasse | ricotta cheese |
| 1/2 Tasse | mayonnaise |
| 15 x ca. 30 g | Can Artichoke Hearts; Drained |
| 15 1/2 x ca. 30 g | Can Garbanzo Beans, Canned; Rinsed And Drained |
| 3 1/4 x ca. 30 g | Can Sliced Olives; Drained |
| 3 x ca. 30 g | Jar Pimientos; Diced And Drained |
| 2 Esslöffel | parsley snipped |
| 1 | Pie Crust (9 Inch); Unbaked |
| 2 klein | Tomato sliced |
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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.
late-morning brunch. Typed into Mastercook 3 by samih@ix. Netcom. Com.
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