3 eggs
1 (3 oz.) pkg. cream cheese with chives, softened
3/4 tsp. garlic powder
1/4 tsp. pepper
1 1/2 c. shredded Mozzarella cheese (6 oz.)
1 c. ricotta cheese
1/2 c. mayonnaise or salad dressing
1 (13 3/4 oz.) can artichoke hearts
1 c. cooked garbanzo beans
1/2 c. sliced pitted ripe olives
1 (2 oz.) jar diced pimento, drained
2 tbsp. snipped parsley
1 unbaked 9-inch pastry shell
1/3 c. grated Parmesan cheese
4 tomato slices, halved

In a mixing bowl, beat eggs. Stir in cream cheese, garlic powder and pepper. Stir in 1 cup Mozzarella, the ricotta and mayonnaise or salad dressing.

Drain artichokes. Quarter 2 artichoke hearts and set aside. Chop remaining artichoke hearts; fold into cheese mixture. Fold in garbanzo beans, olives, pimento and parsley.

Turn mixture into pastry shell. Bake in a 350 degree oven for 30 minutes. Top with remaining 1/2 cup Mozzarella and the Parmesan cheese. Bake about 15 minutes more until set. Let stand for 10 minutes. Top with quartered artichokes and tomato. Makes 8 main dish servings.