1 recipe Wheat Crust (recipe follows)
3 eggs
8 oz. ricotta cheese
1/2 c. grated Parmesan cheese
1 tbsp. chopped fresh onion
1 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. olive or salad oil
1 clove garlic, minced or pressed
1 can (8 oz.) tomato sauce
1/2 tsp. each dried marjoram leaves & oregano leaves
1/2 c. sliced black olives
8 oz. thinly sliced mozzarella cheese
1 green pepper, seeded & sliced

WHEAT CRUST:

Into bowl, measure 1 cup all-purpose flour, 1/2 cup whole wheat flour, 2 tablespoons wheat germ. Cut in 1/2 cup firm butter until pieces are pea sized. Mix together 1 egg, 1 tablespoon lemon juice and 1 tablespoon water. Sprinkle over flour mixture. Toss to form ball. Add 1 tablespoon more water if needed. Chill dough.

1. Divide pastry into 2 parts. Roll half out to fit 9 inch pie, tart or quiche pan.

2. Mix eggs with ricotta and Parmesan cheeses, onion, parsley, salt and black pepper until well blended.

3. Heat oil in small pan. Add garlic. Saute until garlic is golden. Add tomato sauce. Remove from heat, stirring. Add marjoram, oregano and olives. Set aside.

4. Pour half the ricotta mixture into pastry lined pan. Top with half the mozzarella cheese, half the green pepper and half the tomato sauce mixture. Repeat layers.

5. Roll out remaining crust to fit top. Seal edges and flute. With sharp knife, make 3 long slashes parallel to each other across top of pie. Make 3 more slashes, crossing the first.

6. Bake at 425 degrees for 30-35 minutes or until golden. Let stand 30 minutes before serving. Makes one 9 inch pie.