Italian Artichoke Pie

• 3 beaten eggs
• 1 3-ounce package cream cheese with chives, softened
• 3/4 teaspoon garlic powder
• 1 1/2 cups shredded mozzarella cheese (6 ounces)
• 1 cup ricotta cheese
• 1/2 cup mayonnaise or salad dressing
• 1 13 3/4 ounce can artichoke hearts
• 1 cup cooked garbanzo beans
• 1/2 cup sliced ripe olives
• 1 2-ounce jar diced pimiento, drained
• 2 tablespoons snipped parsley
• 1 unbaked 9-inch pastry shell
• 1/3 cup grated parmesan cheese
• 4 tomato slices, halved

1. Pre-heat oven to 350
2. Combine first 3 ingredients and 1/4 teaspoon pepper. Stir in 1 cup mozzarella and next 2 ingredients.
3. Drain artichokes. Quarter 2 hearts, reserve. Chop remaining hearts, fold into cheese mixture along with next 4 ingredients. Turn into pastry.
4. Bake at 350 for 30 minutes. Top with remaining cheeses. Bake 15 minutes more till set.
5. Let stand 10 minutes. Top with quartered artichokes and tomato.

eggs, cream cheese, garlic, mozzarella cheese, ricotta cheese, mayonnaise, hearts, beans, olives, pimiento, parsley, pastry shell, parmesan cheese, tomato

Taken from www.epicurious.com/recipes/member/views/italian-artichoke-pie-50003286 (may not work)